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Pomegranate Caramels Recipe

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These Pomegranate Caramels offer a unique twist on traditional caramel candies by infusing them with the bright, fruity flavor of pure pomegranate juice. Soft, buttery, and slightly tart with a hint of vanilla and sea salt, these homemade treats are perfect for gift-giving or a special indulgence. The recipe uses a stovetop caramel-making method for precise control and rich, complex flavor.

Ingredients

Caramel 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 the pomegranate juice: Pour the 4 cups of pure pomegranate juice into a wide, heavy-bottomed saucepan. Bring to a gentle boil over medium heat and allow it to simmer until it reduces to about ½ cup. This concentrated juice will impart deep flavor and color to the caramels.
  2. Combine sugars and butter: In the same saucepan with the pomegranate reduction, add the granulated sugar, light brown sugar, and unsalted butter pieces. Stir gently over medium heat until the sugars dissolve and the mixture is smooth.
  3. Add cream and cook caramel: Slowly stir in the heavy whipping cream and continue cooking the mixture over medium heat, stirring occasionally to prevent burning. Use a candy thermometer to monitor the temperature closely.
  4. Bring caramel to target temperature: Cook the mixture until it reaches the firm-ball stage, about 245°F to 250°F (118°C to 121°C). This ensures the caramel will set properly with a chewy texture.
  5. Add vanilla and salt: Remove the saucepan from heat and stir in the vanilla paste or extract and flaky sea salt. If desired, add a few drops of red food coloring to enhance the vivid red hue associated with pomegranates.
  6. Pour and set: Quickly pour the hot caramel mixture into a greased or parchment-lined baking dish, spreading it evenly. Allow it to cool at room temperature until fully set, which may take 2 to 3 hours.
  7. Cut and store: Once firm, use a sharp knife to cut the caramel into bite-sized squares. Wrap individual pieces in wax paper or store them in an airtight container to keep them fresh.

Notes

  • Reducing the pomegranate juice concentrates its flavor and natural sugars, which enhances the caramel’s taste and texture.
  • Use a reliable candy thermometer to ensure the caramel reaches the correct temperature for perfect chewiness.
  • Flaky sea salt on top balances the sweetness and highlights the pomegranate’s tartness beautifully.
  • Adding red food coloring is optional but helps achieve a striking color typical of pomegranate products.
  • Store caramels in a cool, dry place to avoid melting or sticking together.

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