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Pomegranate Caramels Recipe

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★★★★

3.9 from 35 reviews

Pomegranate Caramels are a unique twist on classic caramel candies, featuring a rich reduction of pure pomegranate juice that infuses the sweets with a tart fruitiness balanced by creamy butter and sugars. These luxurious caramels are perfect for special occasions or gifting, offering a beautiful color and complex flavor with a smooth texture.

Ingredients

Scale

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. Reduce pomegranate juice: Bring the pomegranate juice to a boil, then reduce to a simmer for about one hour, occasionally scraping down the sides.
  2. Prepare ingredients and pan: While the pomegranate juice is reducing, prepare the rest of your ingredients. Also, grease an 8×8″ pan or loaf pan and add two strips of parchment paper to completely cover the bottom of the pan and sides. Additionally, cut 32 pieces of wax paper into roughly 4-inch squares.
  3. Check reduction consistency: Cook down the juice until it turns into a slightly thick and syrup-like consistency and yields about ½ cup (just eyeball it). Swipe your finger across a rubber spatula to feel the consistency of the reduction.
  4. Add remaining ingredients: Once the juice has reduced, add the butter, granulated sugar, brown sugar, and heavy cream and stir to combine.
  5. Cook caramel mixture: Turn the heat to medium and allow the mixture to come to 255-260℉, stirring it occasionally.
  6. Finish caramel: Once the caramel reaches temperature, remove it from the heat and stir in vanilla and salt. If using red food coloring, add in a small amount at a time and stir it in until the desired color is reached.
  7. Chill caramel: Pour the caramel into the prepared pan, and place into the fridge (uncovered) for about two hours.
  8. Cut caramels: Once the caramel has solidified, carefully coat the blade of a sharp chef’s knife with neutral oil and cut into the desired sizes. Add a swipe of oil to the blade in between each cut.
  9. Wrap caramels: Separate the caramels immediately (keeping them on parchment paper) so they don’t stick together, then wrap each caramel individually in wax paper.

Notes

  • Use a candy thermometer to accurately reach the caramel temperature of 255-260℉.
  • Coating the knife blade with neutral oil helps prevent sticking while cutting the caramels.
  • Adding red food coloring is optional to enhance the color of the pomegranate caramels.

Keywords: pomegranate caramels, homemade caramel candy, fruit-flavored caramels, stovetop caramel recipe, gourmet candy

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