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Pomegranate Caramels Recipe

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★★★★★

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.

Ingredients

Scale

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

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