Pineapple Cherry Caramels
These Pineapple Cherry Caramels are a tropical twist on classic soft caramels, and they're absolutely dreamy. This rich and chewy caramel is slow-cooked and infused with fragrant vanilla bean paste and bright and tangy Driedoppel Pineapple Flavor Paste. That tropical pineapple note shines through, giving each bite a juicy burst of flavor.
The caramel is poured over dried pineapple rings and tart cherries, adding texture and a natural sweetness that balances the buttery richness. Once set, each piece is cut and wrapped into golden rectangles, perfect for gifting, sharing, or sneaking straight from the jar.
This is the kind of candy that makes you close your eyes with every bite.
This recipe is created by OneSweetMama. To learn more of her sweet and delicious recipes, click here.
Pineapple Cherry Caramels
Hannah Gray
40
15-20 minutes
15-20 minutes
What truly sets these toffee bites apart is the Driedoppel Pineapple Flavor Paste. It’s the unexpected star that ties everything together. Just a small amount infuses the caramels with a bright tropical note that perfectly complements the caramelized richness and chewy texture. It brings the dried pineapple rings to life and adds a layer of complexity that makes each bite feel sunny, vibrant, and completely unforgettable.
Ingredients
- 1 Can (14 oz / 370 g) Sweetened Condensed Milk
- 1½ C / 300 g Brown Sugar (Packed)
- 1 C / 342 g Glucose Syrup
- ½ tsp / 4 g Salt
- ⅛ tsp / 0.6 tsp Baking Soda
- ½ C / 130 g Water
- 1 Stick / 113 g Unsalted Butter
- 1 Tbsp / 10 g Vanilla Bean Paste
- 1 Tbsp / 10 g Dreidoppel Pineapple Flavor Paste
- 6–8 Dried Unsweetened Pineapple Rings
- ¼ C / 40 g Dried Unsweetened Tart Cherries
Directions
- Line a baking sheet with parchment paper. Arrange the dried pineapple rings and tart cherries evenly across the surface. Set aside.
- In a heavy-bottomed saucepan, combine the butter, brown sugar, sweetened condensed milk, glucose syrup, water, salt, and baking soda. Cook over medium heat, stirring gently and consistently to prevent scorching, until the mixture reaches 241°F / 116°C on a candy thermometer.
- Remove the saucepan from heat and immediately stir in the vanilla bean paste and pineapple flavor paste until fully incorporated. Carefully pour the hot mixture over the prepared fruit, spreading evenly.
- Allow the mixture to cool and set at room temperature for at least 24 hours. Do not refrigerate during this step, as it may affect texture.
- Once fully set, cut the toffee into bite-sized pieces. Wrap individually using cello candy wrappers, wax paper, or parchment squares.
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