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.
Recipe Notes
- 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, 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!
Looking for More Candy Recipes?
Check out my Cookie Butter Truffles and S’mores Bark!
Passion Fruit Gelées
Ingredients
For the geleés
- 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
For the coating
- 1 cup granulated sugar
- 1 tablespoon citric acid, or to taste (optional, see notes)
Instructions
- 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.
Notes
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
For immediate help troubleshooting a recipe, please email me using the form on my contact page. I’ll try to respond to urgent questions as quickly as possible! For all general questions, please leave a comment here :)
These are lovely! They look like wee little gold bars =)
These are fabulous! Have you used L’Epicure’s fruit purees before? Do you recommend them? I see them at Surfas, a restaurant supply store in LA, but I haven’t tried any. Passion fruit would be my first choice. If you recommend these, I’m going to definitely get some.
I definitely recommend them, at least based on the passion fruit puree. Great quality.
What a fun idea.
:-) Mandy
the golden yellow colour of the gelees is stunning!
Looks like I need to get myself one of those silicon moulds to make these.
Can I ask you: how long can you store these gelees for? thanks in advance!
I’m not entirely sure. For the first batch I tested, I used gelatin instead of pectin. Those ate up the sugar and were partially dissolved after 3 days. This batch was so good that we finished them in 2 days. At that point they were still in perfect condition and seemed sturdy. Judging by the consistency my *guess* is that they’d actually continue firming up by drying out. If you’re planning to use them for a special occasion such as Valentine’s Day, I’d say 48 hours to be safe. But they might last for up to a week or longer.
I love anything passion fruit!!
They look very appealing.
These look like gummies covered in sugar. Read: AWESOME. I’ve never tasted passion fruit before but I can only imagine that the flavor lives up to its name!
They’re very similar to gummies but softer and less chewy. You should definitely try passion fruit, it’s awesome!
I’m hoping to make these this weekend, as the recipe looks really good!! When you refer to gelatin in your comment, what is softened sheet gelatin or powder. Have you tried the recipe using pectin, and if so, what exact type did you use? Thanks so much for sharing.
I used pectin for this recipe. I initially tried using gelatin sheets but the result was too much like jello. The recipe I shared uses powdered pectin.
Oh my gosh, love, love LOVE! What a wonderful idea, and so beautifully executed! Well done you!
Um. First off – those look ah.may.zing.
Secondly! I’ve done an eleven things post and I know you’re probably super busy – but I wanted to let you know I’ve tagged you in it as one of my fav. blogs to read! :) Hope you don’t mind!
Beautiful colours and I bet they taste fantastic! I have moulds so I must try these I fancy blueberry ones.
I’ve heard of this dessert from a friend but never knew how to make this and I never saw it before. Thank you so much for adding this recipe.. yes I will be trying this soon :)
Delicious and elegant!…
Thanks for stopping by my blog, regarding your question I don’t remember the link on Etsy but I’m sure that if you type Etsy thin rings they will come up :)
Those look really pretty…I wonder why people don’t use the flavour of passion fruit more in candy and dessert