Passion Fruit Fudge
Dive into a tropical delight with our Passion Fruit Fudge! This luscious treat combines velvety sweet creaminess with the zesty punch of fresh passion fruit, making every bite a burst of sunshine. With just a handful of ingredients like sweetened condensed milk and rich white chocolate, you'll whip up this irresistible fudge in no time!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥛Dairy & Eggs(1)
- Unsalted Butter 65gm (4.55 tbsp)
🫙Pantry Staples(2)
- Castor Sugar 250gm (1.25 cup)
- Coverture White Chocolate 210gm (7.41 oz)
📦Other(1)
- Passionfruit Puree 75gm (2.65 oz)
Nutrition (per serving)
Calories
657
Protein
4g
Carbs
95g
Fat
30g
👨🍳 Instructions
- 1
Boil sugar, butter and puree to 120°C.
- 2
Pour over white chocolate and emulsify.
- 3
Pour it in desired frames. Let it set overnight at 18°C.
💡 Pro Tips
- ✓Bring your passionfruit puree to room temperature (20-22°C) before mixing with the sugar and butter, as cold puree will cause the white chocolate emulsion to break when poured over it, resulting in grainy texture instead of smooth fudge.ingredient20-22°C
- ✓Stop cooking the sugar-butter-puree mixture at exactly 120°C (248°F), which is the soft-ball stage where sucrose concentration reaches ~85%, creating the ideal viscosity to emulsify with chocolate without crystallizing during overnight setting.timing120°C / 248°F (soft-ball stage)
- ✓Chop your white chocolate into 5-8mm pieces and let it sit for 2 minutes after pouring the hot mixture over it before stirring—this allows carryover heat to melt 60-70% of the chocolate before agitation, preventing overworking which breaks the cocoa butter crystal structure.technique5-8mm pieces, 2 minute rest
- ✓Set your fudge at 16-18°C (60-64°F) rather than room temperature because passionfruit acid (pH 2.5-3.0) accelerates fat bloom formation; cooler temps ensure cocoa butter crystallizes in stable Form V rather than polymorphing to Form VI over 12 hours.timing16-18°C / 60-64°F
- ✓Use a 3:1 sugar-to-butter ratio (250g:65g) which creates ~79% dry matter solids in your cooking mixture—this concentration is critical for proper emulsification with chocolate and prevents seizing when the acidic puree hits the cocoa butter.ingredient3:1 ratio (79% solids)
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Passion Fruit Fudge
Dive into a tropical delight with our Passion Fruit Fudge! This luscious treat combines velvety sweet creaminess with the zesty punch of fresh passion fruit, making every bite a burst of sunshine. With just a handful of ingredients like sweetened condensed milk and rich white chocolate, you'll whip up this irresistible fudge in no time!
📝 Ingredients
Serves 4🥛Dairy & Eggs(1)
- Unsalted Butter 65gm (4.55 tbsp)
🫙Pantry Staples(2)
- Castor Sugar 250gm (1.25 cup)
- Coverture White Chocolate 210gm (7.41 oz)
📦Other(1)
- Passionfruit Puree 75gm (2.65 oz)
Nutrition (per serving)
Calories
657
Protein
4g
Carbs
95g
Fat
30g
👨🍳 Instructions
- 1
Boil sugar, butter and puree to 120°C.
- 2
Pour over white chocolate and emulsify.
- 3
Pour it in desired frames. Let it set overnight at 18°C.
💡 Pro Tips
- ✓Bring your passionfruit puree to room temperature (20-22°C) before mixing with the sugar and butter, as cold puree will cause the white chocolate emulsion to break when poured over it, resulting in grainy texture instead of smooth fudge.ingredient20-22°C
- ✓Stop cooking the sugar-butter-puree mixture at exactly 120°C (248°F), which is the soft-ball stage where sucrose concentration reaches ~85%, creating the ideal viscosity to emulsify with chocolate without crystallizing during overnight setting.timing120°C / 248°F (soft-ball stage)
- ✓Chop your white chocolate into 5-8mm pieces and let it sit for 2 minutes after pouring the hot mixture over it before stirring—this allows carryover heat to melt 60-70% of the chocolate before agitation, preventing overworking which breaks the cocoa butter crystal structure.technique5-8mm pieces, 2 minute rest
- ✓Set your fudge at 16-18°C (60-64°F) rather than room temperature because passionfruit acid (pH 2.5-3.0) accelerates fat bloom formation; cooler temps ensure cocoa butter crystallizes in stable Form V rather than polymorphing to Form VI over 12 hours.timing16-18°C / 60-64°F
- ✓Use a 3:1 sugar-to-butter ratio (250g:65g) which creates ~79% dry matter solids in your cooking mixture—this concentration is critical for proper emulsification with chocolate and prevents seizing when the acidic puree hits the cocoa butter.ingredient3:1 ratio (79% solids)