Passion Fruit Gelées sound so fancy, don’t they? They’re easier than you might think! Homemade gelées are similar to gummy candies with a few added ingredients like applesauce to make them softer and less chewy. Any unsweetened puree can be substituted for the passion fruit, creating endless possibilities for this candy recipe. If you love making homemade candy as much as I do, you’re going to love this gelée recipe.
These passion fruit gelées are an updated version of a 2012 recipe. I wasn’t a fan of the photo, but I also like going back periodically to retest old recipes that I can barely remember making.
I don’t like it when I get questions about older recipes and am unable to offer much help. I love preparing homemade candies, but I don’t make them as often as I do, say, ice cream.
While I often create recipes for truffles and candied orange peel, I don’t think I’ve prepared gelées since originally publishing this recipe! Since I had leftover puree from this recent passion fruit sorbet recipe, it seemed like a good time to re-familiarize myself with the process.
A few readers ran into issues with the original version, which was also known as pâte de fruit. I’ve made several adjustments to this version so that it’s less advanced, namely adding unsweetened gelatin.
- The original version called for glucose syrup, which I have still used here. However, if you don’t see yourself making candies on a regular basis, you can get away with using regular corn syrup. The glucose syrup is much thicker and more viscous, so I do think it creates slightly better results.
- I used this passion fruit puree. It’s not cheap, unfortunately, but I’m sure there are cheaper options available. Make sure to purchase something unsweetened, since this recipe also has sugar and glucose syrup. Check at your local grocery store in the following aisles: international, canned goods, juices, and freezer.
- Citric acid, which is optional in this recipe, is Vitamin C powder. It adds a sour flavor like what you’d find in sour gummies. Passion fruit has plenty of tang on its own, but I liked enhancing it with additional sourness.
- I used these silicone molds. Any similar-sized mold will work, but keep in mind that it will alter the yield.
- It took a bit of practice to figure out the best method for removing the gelées from the silicone molds. Some of mine would stick more than others, but they always detached eventually. Sometimes it was easier to invert the silicone, other times I gently pressed a butter knife into the side and they popped out.
I hope you enjoy these passion fruit geleés as much as we did!
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- 1/4 cup unsweetened applesauce
- 2 tablespoons + 3/4 teaspoon unflavorered gelatin (3 packets Knox brand)
- 3 tablespoons water
- 1 cup passion fruit puree (other fruit purees may be substituted)
- 1 1/2 tablespoons glucose syrup (corn syrup may be substituted)
- 1 1/2 teaspoons powdered pectin
- 1 2/3 cups granulated sugar
- 1 tablespoon fresh squeezed lemon juice
- 1 cup granulated sugar
- 1 tablespoon citric acid, or to taste (optional, see notes)
Preheat the oven to 200 degrees F. Line a baking sheet with foil. Spread the applesauce in a very thin layer on a baking sheet, and place it in the oven for 30 minutes to remove the moisture.
Place the gelatin in a large bowl, preferably one with a spout. Add the water and stir to combine. Set aside.
Combine the applesauce, fruit puree and glucose syrup in a medium sized heavy-bottom saucepan. Combine the pectin with a few spoonfuls of the sugar and whisk it into the fruit puree mixture. Bring to a boil over medium heat, whisking. The mixture will begin to thicken.
Add approximately half the sugar and return the mixture to a boil, whisking the entire time. Add the remaining sugar and whisk for 2-3 minutes.
- Stir in the lemon juice.
Whisk the hot passion fruit mixture into the gelatin until thoroughly combined.
Set a silicone candy mold over a baking sheet or cutting board (this will make it easy to transport). Carefully pour or spoon the gelée mixture into silicone molds. Allow the gelées to set overnight (you can place them in the refrigerator to speed up the process).
In a small bowl, combine the sugar and citric acid. Carefully remove the geleés, one at a time, from the silicone mold. This might take some practice if they don't pop right out. Be patient and don't rush if they're sticking. If necessary, you can use a butter knife to help dislodge them. I find it easiest to invert the silicone around each candy.
Toss with the sugar mixture and serve. Gelées can be stored in an airtight container at room temperature for up to two weeks. For best results, line the container with wax paper to prevent the candies from sticking.
Citric acid (sometimes sold under the label 'Fruit Fresh' at the grocery store) adds a sour flavor to the coating similar to what you'd find in sour gummy candies. It's optional.
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