Description

These Pomegranate Caramels combine the rich, buttery sweetness of classic caramel with the tart, vibrant flavor of reduced pomegranate juice. This recipe yields 32 deliciously chewy caramels with a beautiful reddish hue, perfect for gifting or indulging yourself. The recipe involves boiling down pomegranate juice to a syrup, then combining it with butter, sugars, and cream to create a smooth caramel that sets perfectly after chilling.

Ingredients

Scale

Pomegranate Reduction

4 cups pure pomegranate juice (945ml)

Caramel Mixture

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)

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Instructions

Reduce Pomegranate Juice: Bring the pomegranate juice to a boil in a saucepan, then reduce the heat to a simmer. Let it simmer for about one hour, occasionally scraping down the sides to prevent sticking and ensure even cooking, until it thickens to a syrup-like consistency, yielding about ½ cup.
Prepare Pan and Materials: While the juice is reducing, grease an 8×8 inch pan or loaf pan and line it with two strips of parchment paper covering the bottom and sides completely. Also, cut 32 pieces of wax paper into approximately 4-inch squares for wrapping the finished caramels.
Make Caramel Mixture: Once the pomegranate syrup has reduced appropriately, add the butter, granulated sugar, brown sugar, and heavy whipping cream to the pan. Stir to combine all ingredients thoroughly.
Cook Caramel to Temperature: Increase the heat to medium and cook the mixture, stirring occasionally, until the caramel reaches 255-260°F (hard ball stage) on a candy thermometer. This ensures the perfect chewy texture.
Finish Caramel: Remove the pan from heat and stir in the vanilla paste or extract and flaky sea salt. If desired, add red food coloring a little at a time until reaching the preferred color, stirring well to incorporate.
Set Caramel: Pour the hot caramel mixture into the prepared pan. Place the pan uncovered in the refrigerator and chill for about two hours until the caramel is fully set and firm.
Cut and Wrap: Once solidified, coat the blade of a sharp chef’s knife with neutral oil to prevent sticking. Cut the caramel into desired sizes, reapplying oil to the blade between cuts. Immediately separate the caramels on parchment paper so they do not stick together, then wrap each piece individually in the pre-cut wax paper squares.

Notes

Using a candy thermometer is essential to get the perfect chewy texture; do not guess the temperature.
If red food coloring is not desired, natural pomegranate syrup will still give a lovely color.
Make sure to grease and line your pan well to avoid the caramel sticking.
Store wrapped caramels in an airtight container in the fridge for up to 2 weeks.
Let caramels sit at room temperature for a few minutes before unwrapping to make them easier to handle.