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Kriss Harvey's Passion Fruit Mango Caramels

These delicious passion fruit mango caramels from Chef Kriss Harvey are truly bite-sized pieces of buttery bliss.

Prep time: 5 mins

Cook time: 30 mins (plus several hours to cool)

Make the Passion Fruit Mango Caramels

STEP ONE

Warm the cashew milk over low heat and infuse with vanilla bean. Remove from the heat and set aside.

STEP TWO

In a heavy bottomed saucepan over medium heat, mix sugar, atomized glucose, and glucose syrup, with vanilla-infused cashew milk, and both fruit purees. In a heavy bottomed saucepan over medium heat, mix sugar, atomized glucose, and glucose syrup, with vanilla-infused cashew milk, and both fruit purees.

STEP THREE

Remove from heat and add butter directly to pan, mixing until thoroughly combined.

STEP FOUR

Carefully pour liquid caramel into a candy frame on a silicone baking mat and allow to cool completely for several hours, or until caramel no longer sticks to your finger when touched.

STEP FIVE

Cut into bite sized pieces, and wrap in cellophane.