Pomegranate Caramels Recipe
If you’re looking for a unique and flavorful twist on classic caramels, these Pomegranate Caramels are the perfect treat. The rich, tangy flavor of reduced pomegranate juice pairs beautifully with the buttery sweetness of caramel, creating a delicious confection that’s perfect for holiday gifting or a special indulgence. These caramels are soft, chewy, and packed with flavor, making them a fun and flavorful candy to make at home.
Ingredients:
- 4 cups pure pomegranate juice (945ml)
- ½ cup unsalted butter, room temperature, cut into tablespoon pieces (113g)
- 1 cup granulated sugar (200g)
- ½ cup light brown sugar (100g)
- ⅓ cup heavy whipping cream (80ml)
- 2 teaspoons vanilla paste or extract
- 1 teaspoon flaky sea salt
- Red food coloring (optional)
Directions:
1. Reduce the Pomegranate Juice:
- In a medium saucepan, bring the pomegranate juice to a boil over medium heat. Once it begins boiling, reduce the heat and let it simmer for about one hour.
- As it simmers, occasionally scrape down the sides of the pot to prevent any sugar crystals from forming. The juice will slowly reduce and thicken into a syrup-like consistency.
2. Prepare the Ingredients and Pan:
- While the juice is reducing, prepare an 8×8-inch or loaf pan by greasing it lightly and lining it with two strips of parchment paper to cover the bottom and sides.
- Cut 32 pieces of wax paper into roughly 4-inch squares for wrapping the caramels once they are done.
3. Check the Juice Consistency:
- Once the pomegranate juice has reduced down to about ½ cup and has a thick, syrupy texture, it’s ready. To test, swipe your finger across a rubber spatula. If the juice feels sticky and thick, it’s done.
4. Make the Caramel:
- Add the butter, granulated sugar, light brown sugar, and heavy whipping cream to the saucepan with the reduced pomegranate juice. Stir to combine all the ingredients.
- Turn the heat to medium and allow the mixture to come to 255-260°F (123-127°C). Use a candy thermometer to monitor the temperature, stirring occasionally to ensure the mixture heats evenly.
5. Add Flavorings:
- Once the caramel mixture reaches the desired temperature, remove it from the heat and stir in the vanilla paste or extract, along with the flaky sea salt.
- If you’d like to enhance the color, add a small amount of red food coloring, stirring until you reach the desired shade.
6. Set the Caramel:
- Pour the hot caramel into the prepared pan, spreading it evenly. Place the pan in the fridge, uncovered, for about two hours until the caramel is fully set.
7. Cut and Wrap:
- Once the caramel has solidified, lightly coat the blade of a sharp chef’s knife with neutral oil and cut the caramel into small squares or rectangles. Be sure to add a bit of oil to the knife between each cut to prevent sticking.
- Separate the caramels immediately to prevent them from sticking together, and wrap each piece individually in wax paper.
Recipe Tips:
- Reducing the Juice: Be patient with the reduction process! The juice needs time to thicken into a syrup, but it’s crucial for achieving the right consistency and flavor in the caramels.
- Candy Thermometer: Using a candy thermometer is key for this recipe to ensure your caramel reaches the right temperature for a soft, chewy texture.
- Storage: Store the wrapped caramels in an airtight container at room temperature for up to two weeks.
Quick Stats:
- Prep Time: 15 minutes
- Cook Time: 1 hour (plus cooling time)
- Total Time: 3 hours
- Calories: 110 kcal per caramel
- Servings: 32 caramels
These Pomegranate Caramels are a beautiful blend of sweet, tangy, and buttery flavors that will surprise and delight your taste buds. Perfect for gifting or enjoying yourself, these caramels are a fun way to explore new flavors in classic candy-making. The deep red hue and rich flavor make them perfect for any special occasion!
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Pomegranate Caramels
- Total Time: 3 hours
- Yield: 32 1x
Description
These Pomegranate Caramels are a delightful combination of tangy pomegranate juice and sweet, buttery caramel, finished with a hint of sea salt. Each bite brings a satisfying balance of flavors, with the deep, fruity notes of the pomegranate blending perfectly with the rich, chewy texture of the caramel. The sprinkle of flaky sea salt on top adds just the right touch to enhance the overall flavor profile.
Ingredients
4 cups pure pomegranate juice (945ml)
½ cup unsalted butter, room temperature, cut into tablespoon pieces (113g)
1 cup granulated sugar (200g)
½ cup light brown sugar (100g)
⅓ cup heavy whipping cream (80ml)
2 teaspoons vanilla paste or extract
1 teaspoon flaky sea salt
Red food coloring (optional)
Instructions
In a medium saucepan, bring the pomegranate juice to a boil, then reduce to a simmer. Let it simmer for about one hour, occasionally scraping down the sides of the pot.
While the pomegranate juice is reducing, prepare the rest of your ingredients. Grease an 8×8-inch pan or loaf pan, and line it with two strips of parchment paper, ensuring the bottom and sides are covered. Cut 32 pieces of wax paper into roughly 4-inch squares for wrapping the caramels later.
Cook the pomegranate juice down until it turns into a slightly thick, syrup-like consistency and yields about ½ cup. To check the consistency, swipe your finger across a rubber spatula—if it feels thick and syrupy, it’s ready.
Once the pomegranate juice has reduced, add the butter, granulated sugar, brown sugar, and heavy cream to the saucepan. Stir to combine.
Turn the heat to medium and allow the mixture to come to 255-260°F (123-127°C), stirring occasionally. Use a candy thermometer to monitor the temperature.
Once the caramel reaches the desired temperature, remove it from the heat and stir in the vanilla and sea salt. If using red food coloring, add a small amount at a time and stir until the desired color is reached.
Pour the caramel into the prepared pan and place it in the fridge, uncovered, for about two hours until set.
Once the caramel has solidified, lightly coat the blade of a sharp chef’s knife with neutral oil and cut the caramel into your desired sizes. Add a bit of oil to the knife between each cut to prevent sticking.
Separate the caramels immediately to prevent them from sticking together, and wrap each piece individually in wax paper.
- Prep Time: 15 minutes
- Cook Time: 1 hour (plus cooling time)
Nutrition
- Calories: 110