Pomegranate Caramels Recipe

Introduction

Pomegranate caramels offer a delightful twist on the classic sweet treat, blending rich caramel flavor with the tartness of pomegranate. These chewy, fruity caramels are perfect for gifting or enjoying as a special snack.

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

1. Step 1: Bring the pomegranate juice to a boil in a saucepan, then reduce to a simmer. Cook for about one hour, occasionally scraping down the sides to prevent burning, until the juice reduces to a thick, syrup-like consistency, yielding about ½ cup.
2. Step 2: While the juice is reducing, grease an 8×8″ pan or loaf pan and line it with two strips of parchment paper covering the bottom and sides. Cut 32 pieces of wax paper into roughly 4-inch squares for wrapping later.
3. Step 3: Once the juice has reduced, add the butter, granulated sugar, brown sugar, and heavy cream to the saucepan. Stir to combine thoroughly.
4. Step 4: Turn the heat to medium and cook the mixture, stirring occasionally, until it reaches 255-260°F on a candy thermometer.
5. Step 5: Remove the caramel from heat and stir in the vanilla paste or extract and flaky sea salt. If using, add red food coloring gradually until the desired shade is achieved.
6. Step 6: Pour the caramel into the prepared pan and refrigerate uncovered for about two hours, or until firm.
7. Step 7: When set, coat a sharp chef’s knife blade with neutral oil and cut the caramel into desired pieces. Wipe the blade with oil between cuts for clean slices.
8. Step 8: Separate the cut caramels on the parchment paper to prevent sticking, then wrap each piece individually with a square of wax paper.

Tips & Variations

• Use a candy thermometer for accurate temperature to ensure perfect texture.
• If you prefer a less tart caramel, try mixing pomegranate juice with a little apple juice before reducing.
• For a festive look, sprinkle some extra flaky sea salt on top before chilling.
• Red food coloring is optional but enhances the visual appeal, especially for holiday treats.
• Store caramels in a cool, dry place; avoid humid conditions to prevent sticking.

Storage

Store the wrapped pomegranate caramels in an airtight container at room temperature for up to two weeks. They can also be refrigerated to extend freshness but allow them to warm slightly before eating for the best chewy texture. Reheat gently if they become too firm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pomegranate juice instead of bottled?

Yes, fresh pomegranate juice works well, but keep in mind the reducing time may vary slightly depending on the water content.

What if I don’t have a candy thermometer?

You can test caramel doneness by dropping a bit of the hot caramel into cold water; it should form a firm ball that holds its shape but is still pliable.

Pomegranate Caramels Recipe

Print Recipe

★★★★★

4.7 from 132 reviews

Delightfully rich and tangy, these Pomegranate Caramels combine the deep flavor of reduced pomegranate juice with classic creamy caramel for a unique twist on a beloved sweet treat. Perfectly balanced with buttery smoothness and a hint of sea salt, these caramels offer a sophisticated flavor that’s both fruity and indulgent.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 35 minutes
• Yield: About 32 caramels 1x
• Category: Candy
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Pomegranate Reduction:

• 4 cups pure pomegranate juice (945ml)

For the Caramel:

• 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)

For Wrapping:

• 32 pieces of wax paper, roughly 4-inch squares
• Neutral oil for knife blade

Instructions

1. Reduce Pomegranate Juice: In a saucepan, bring the 4 cups of pure pomegranate juice to a boil. Reduce heat to a simmer and cook for about one hour, occasionally scraping down the sides to prevent burning. Continue until the juice thickens into a syrupy consistency and reduces to approximately ½ cup.
2. Prepare Pan and Wrapping: While the juice reduces, grease an 8×8-inch pan or loaf pan. Line it with two strips of parchment paper that cover the entire bottom and sides. Also, cut 32 pieces of wax paper into 4-inch squares for wrapping the caramels later.
3. Combine Ingredients: Once the pomegranate reduction is ready, add ½ cup unsalted butter, 1 cup granulated sugar, ½ cup light brown sugar, and ⅓ cup heavy whipping cream to the saucepan. Stir to combine all ingredients thoroughly.
4. Cook Caramel Mixture: Turn the heat to medium and cook the mixture, stirring occasionally, until it reaches 255-260°F (hard ball stage) on a candy thermometer. This will take several minutes as the sugars and cream cook to form the caramel.
5. Flavor and Color: Remove the saucepan from the heat. Immediately stir in 2 teaspoons of vanilla paste or extract and 1 teaspoon flaky sea salt. If desired, add red food coloring gradually, mixing well until the preferred color is achieved.
6. Set the Caramels: Pour the hot caramel mixture into the prepared pan. Place the pan uncovered in the refrigerator and let it chill for about two hours until the caramel solidifies.
7. Cut and Wrap: Once set, coat the blade of a sharp chef’s knife with neutral oil to prevent sticking. Use the oiled knife to cut the caramel into desired-sized pieces, reapplying oil on the blade between cuts. Immediately separate the pieces on parchment paper to prevent sticking. Wrap each caramel individually in the prepared wax paper squares.

Notes

• Use a candy thermometer to ensure the correct caramel temperature for perfect chewy texture.
• Reducing the pomegranate juice concentrates its flavor and sweetness, so do not skip this step.
• If you don’t have vanilla paste, pure vanilla extract works just as well.
• Adjust the quantity of red food coloring gradually to avoid over-coloring.
• Store wrapped caramels in an airtight container in a cool place or refrigerator for up to two weeks.
• Be very careful when handling hot caramel mixture to avoid burns.

Keywords: pomegranate caramel, homemade caramels, fruit infused candy, pomegranate candy, holiday sweets, chewy caramels