Passion Fruit Candy Recipe (Bright & Tart)

Dolce Flav

Rated 5.0 stars by 1 users

Author:

Dolce Flav

Servings

25

Prep Time

10 minutes

Cook Time

15 minutes

These Passion Fruit Candies are bright, tart, and bursting with tropical flavor thanks to passion fruit extract. Made with a simple sugar and corn syrup base, they are cooked to the perfect hard candy consistency and coated lightly with a tangy sour dust for extra zing. These candies are perfect for gifting, party favors, or enjoying as a homemade tropical treat. Their vibrant flavor and glossy appearance make them visually appealing and a fun addition to candy jars or dessert tables.

Ingredients

2 cups granulated sugar
2/3 cup light corn syrup
1/2 cup water
1 teaspoon passion fruit extract
5–10 drops yellow or orange food coloring
1–2 teaspoons citric acid (for tart coating)
Optional: sanding sugar for coating

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Directions

Prepare Surface: Lightly grease candy molds or line a baking sheet with parchment paper. Set aside.
Combine Ingredients: In a medium saucepan, combine sugar, corn syrup, and water. Stir gently over medium heat until sugar dissolves.
Boil Candy: Cook without stirring until the mixture reaches 300°F (149°C) (hard crack stage) using a candy thermometer.
Add Flavor and Color: Remove from heat and quickly stir in passion fruit extract and food coloring.
Pour Candy: Pour the mixture into molds or onto the prepared sheet. Let cool slightly to handle.
Optional Tart Coating: While candy is still slightly tacky, sprinkle with citric acid or mix with sanding sugar for a tart, tangy finish.
Cool Completely: Let candies cool and harden at room temperature for 20–30 minutes.
Store: Keep in an airtight container at room temperature for up to 2 weeks.

Recipe Note

10 Frequently Asked Questions (FAQ)

Name: Passion Fruit Candy Recipe (Bright & Tart)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 25
Ingredients: 2 cups granulated sugar; 2/3 cup light corn syrup; 1/2 cup water; 1 teaspoon passion fruit extract; 5–10 drops yellow or orange food coloring; 1–2 teaspoons citric acid (for tart coating); Optional: sanding sugar for coating

1. Can I make lollipops with this recipe?

Yes — insert sticks into molds before the candy sets.

2. How do I make it more tart?

Increase citric acid slightly or dust with sour sanding sugar.

3. Can I make sugar-free passion fruit candy?

Yes — use a sugar substitute suitable for candy-making, though texture may differ.

4. Can I use fresh passion fruit instead of extract?

No — fresh passion fruit has too much water, which affects candy texture. Use extract for concentrated flavor.

5. Can I make multi-colored candy?

Yes — pour different colored batches side by side and swirl gently before cooling.

6. How do I prevent candy from sticking together?

Use lightly greased molds or parchment paper and store in a dry, airtight container.

7. Can I melt and reshape leftover candy?

Yes — carefully reheat over low heat and pour into molds again.

8. Can I color it naturally?

Yes — turmeric or carrot juice can add a natural yellow/orange hue.

9. How long does homemade candy last?

Stored in an airtight container, it lasts up to 2 weeks at room temperature.

10. Can I make smaller bite-size pieces?

Yes — pour thin layers onto parchment paper and cut into small squares or rectangles after slightly cooling.