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Pomegranate Caramels Recipe

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These Pomegranate Caramels are chewy, soft, and full of sweet-tangy flavor, thanks to homemade pomegranate molasses. Perfect for gifting or enjoying as a holiday treat!

Ingredients

Scale
  • 4 cups pure pomegranate juice (945 ml)
  • ½ cup unsalted butter, room temperature, cut into tablespoon pieces (113 g)
  • 1 cup granulated sugar (200 g)
  • ½ cup light brown sugar (100 g)
  • ⅓ cup heavy whipping cream (80 ml)
  • 2 tsp vanilla paste or extract
  • 1 tsp flaky sea salt
  • Red food coloring (optional)

Equipment:

  • Medium or large heavy-bottomed saucepan
  • Candy thermometer
  • 9x5-inch loaf pan (or 8×8-inch pan)
  • Parchment paper
  • Wax paper (for wrapping caramels)

Instructions

  • Reduce the Pomegranate Juice:
    In a medium or large saucepan, bring the pomegranate juice to a boil over medium-high heat. Reduce to a simmer and cook for about 1 hour, occasionally scraping down the sides. Continue simmering until the juice reduces to about ½ cup and becomes thick and syrupy, resembling molasses. (You can check the consistency by swiping your finger across a rubber spatula to feel its thickness.)
  • Prepare the Pan and Wrappers:
    Grease a 9×5-inch loaf pan (or 8×8-inch pan). Line the pan with two strips of parchment paper to cover the bottom and sides completely. Cut 32 pieces of wax paper into 4-inch squares for wrapping the caramels.
  • Make the Caramel Mixture:
    Once the pomegranate juice has reduced, add the butter, granulated sugar, brown sugar, and heavy cream to the saucepan. Stir the mixture until combined and the butter is melted. Attach a candy thermometer to the side of the pot and cook over medium heat, stirring occasionally, until the mixture reaches 240°F (soft-ball stage). This will take about 10–15 minutes.
  • Flavor the Caramel:
    Remove the saucepan from heat and stir in the vanilla paste (or extract) and flaky sea salt. If using, add a drop or two of red food coloring to enhance the color.
  • Pour and Cool:
    Carefully pour the caramel into the prepared pan and spread evenly. Let the caramel cool at room temperature for about 1 hour, or until set.
  • Cut and Wrap:
    Once the caramel has cooled and set, lift it out of the pan using the parchment paper. Cut into 32 small squares (or your desired size). Wrap each piece in a square of wax paper, twisting the ends to secure.

Notes

  • Ensure the pomegranate juice is reduced to a thick syrup for the best caramel texture.
  • For a festive touch, you can add a few drops of red food coloring.
  • Be sure to keep an eye on the caramel mixture to avoid burning once it reaches the soft-ball stage.

Nutrition

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