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Pomegranate Caramels Recipe

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4.1 from 28 reviews

These Pomegranate Caramels combine the rich, buttery sweetness of traditional caramel with a tart twist from pure pomegranate juice. The homemade caramel is cooked to perfection and cooled until set, then cut into bite-sized pieces and individually wrapped for a delightful treat that balances fruity brightness with creamy indulgence.

  • Total Time: 1 hour 35 minutes
  • Yield: About 32 caramels

Ingredients

Caramel Base

  • 4 cups pure pomegranate juice (945 ml)
  • ½ cup unsalted butter, room temperature, cut into tablespoon pieces (113 g)
  • 1 cup granulated sugar (200 g)
  • ½ cup light brown sugar (100 g)
  • ⅓ cup heavy whipping cream (80 ml)

Flavorings and Finishes

  • 2 teaspoons vanilla paste or extract
  • 1 teaspoon flaky sea salt
  • Red food coloring (optional)

Instructions

  1. Reduce Pomegranate Juice: Bring the pure pomegranate juice to a boil in a saucepan, then lower the heat to a simmer. Let it simmer uncovered for about one hour until it reduces to a thick, syrup-like consistency, roughly half a cup. Occasionally scrape down the sides to prevent burning and ensure even reduction. Test the consistency by swiping your finger across a rubber spatula— it should feel thick and syrupy.
  2. Prepare Pan and Wrapping Materials: While the juice is reducing, grease an 8×8-inch or loaf pan thoroughly and line it with two strips of parchment paper covering the bottom and sides for easy removal of the caramel later. Also, cut 32 pieces of wax paper into approximately 4-inch squares to wrap the caramels once cut.
  3. Add Butter, Sugars, and Cream: Once the pomegranate reduction is ready, add the room temperature butter pieces, granulated sugar, light brown sugar, and heavy whipping cream to the saucepan. Stir until all ingredients are combined smoothly.
  4. Cook Caramel Mixture: Turn the heat to medium and cook the mixture, stirring occasionally to prevent burning. Use a candy thermometer to monitor the temperature and bring it to 255-260°F (125-127°C), which is the firm ball stage in candy making.
  5. Finish and Color Caramel: Remove the saucepan from heat. Stir in the vanilla paste or extract and flaky sea salt evenly throughout the caramel. If desired, add red food coloring gradually and stir until you reach your preferred color shade.
  6. Set Caramels: Pour the caramel mixture into the prepared parchment-lined pan and smooth the top. Refrigerate uncovered for about two hours or until the caramel sets and is firm to the touch.
  7. Cut and Wrap Caramels: After firming, carefully oil the blade of a sharp chef’s knife with a neutral oil to prevent sticking. Cut the caramel into desired bite-sized pieces, wiping the blade with oil between cuts. Immediately separate the pieces on the parchment so they don’t stick together and wrap each piece individually with the prepared wax paper squares for storage.

Notes

  • Be patient with the pomegranate juice reduction; it’s critical for concentrating the flavor but can take up to an hour.
  • Using a candy thermometer ensures the caramel reaches the correct temperature and texture.
  • Greasing the knife blade helps achieve clean cuts without sticking.
  • Store wrapped caramels in an airtight container at room temperature or refrigerated for longer freshness.
  • Red food coloring is optional and adds a lovely visual touch but does not affect flavor.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Candy
  • Method: Stovetop
  • Cuisine: American

Find it online: https://flavorhug.com/pomegranate-caramels-recipe/