This recipe was born from a well-meaning passionfruit jam recipe coupled with my complete inability to follow the steps. But enough about that.
It’s not technically caramels. To be honest, I’m not sure what to classify it as. What it is, is that it is pliable. It’s like the olden-day malt candy Singapore used to sell by the roadside, where one can twirl the candy around a stick or a spoon. This has a most intoxicating floral fragrance, and tastes warm and bright, like the midday sun. The floral fragrance and sweetness (but not too sweet!) would make a rather good filling for chocolate ganache tarts, which I’ll probably get around to one of these days. But so far, I’m content with sneaking a bite every day straight from my Tupperware.
Passionfruit Caramels
Accidentally created when following the steps for passionfruit jam
INGREDIENTS
4 passion fruits
Enough water to cover.
90g caster sugar
50ml reserved water
STEPS
Wash the outside of the passionfruits.
Scrape out the pulps from the passion fruit into a blender. Pulse several times, to break up the pulp and release the juice. Run the mixture through a sieve to collect the juice.
In a medium sized saucepan, place passionfruit husks and pour in water until the water comes up to just about level with the passionfruit husks. They'll float a little, which is alright. Set over medium heat and boil for about 15-20 mins, until the inner skin turns translucent. This water is rich in pectin and is used to thicken up the passionfruit juice afterwards.
In another saucepan, combine passionfruit juice and caster sugar and about 1-2 ladles of passionfruit husk-water. Bring to a simmer and cook for about 30 minutes, until thickened and syrupy. It can boil up quite dramatically several times, so use a medium sized saucepan. Remove from heat when mixture has thickened enough such that running a spatula across the pan leaves a trail.
Pour into a container and let cool in the fridge, it'll thicken further as it cools, turning into a soft caramel-like texture.
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