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Chocolate Passion Fruit Caramels | Patisserie Makes Perfect

#ConfectionCollection: Chocolate Passion Fruit Caramels

Patisserie Makes Perfect
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Confectionery
Servings 24 caramels


  • 125 g Chocolate 60% Cocoa chopped
  • 200 ml Double Cream
  • 60 g Honey
  • 200 g Caster Sugar
  • 2 Tbsp Passion Fruit Powder 3 Tbsp if you like a strong passion fruit flavour


  • Take a standard loaf tin and grease it with oil and line it with baking parchment, put it to one side on a trivet or towel, so that the heat doesn't ruin your worktop.
  • Weigh out all of your ingredients ready, have the honey, sugar and passion fruit powder in a bowl.
  • Place the chocolate and cream in a saucepan and heat it gently until the chocolate has melted and combined with the cream.
  • Add the sugar, honey and passion fruit powder to the chocolate cream mixture and stir it gently until it reaches 122C, this will take almost 10 minutes.
  • Pour the caramel into the prepared tin and leave it somewhere cool until it's completely set, preferably overnight.
  • Turn the caramel out onto a board, using the paper to lift it.
  • Cut the caramel into your desired shape, if it's bit sticky, coat a sharp knife in a flavourless oil and use it to cut the caramel.