Usually I make exactly what I write in the recipe, but the truth is, I find cutting caramels labor-intensive enough that it’s something I only plan to do once a year or so. So I’m not going to make these again anytime soon, even though they’re quite delicious, and even though I think they would be just the tiniest bit tastier with the proportions I’m going to write down below. I made these with 3/4 c. mango pulp and 1/4 c. passionfruit pulp, because that’s what I had on hand, but I think they would be even better with 1/2 and 1/2, so that the tartness of the passionfruit would better balance the mango. But honestly, I think any ratio of those two would be delicious, as long as you ended up with 1 c. fruit pulp total.
Based on a Gale Gand basic caramel recipe. Makes at least 60 caramels.
5 c. sugar
1/2 c. mango pulp
1/2 c. passionfruit pulp
1 c. water
6 T butter
1 c. cream, warmed a little
flake salt for topping (optional)
1. In a very large pot (it will boil up a lot), mix sugar, fruit pulp, and water.
2. Bring to a boil and continue cooking without stirring until hard ball stage (250 degrees on a candy thermometer).
3. Turn heat off and stir in the butter and then the cream.
4. Pour into a 9×12 pan that has been lined with parchment paper and buttered. Let the caramel cool and set until firm, at least two hours and preferably overnight.
5. Once firm, turn caramel out onto a board, cut into rectangles, and sprinkle with flake salt if desired. Wrap in decorative clear plastic (you can get squares online that are meant for caramels, that twist and hold well).
