Description
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
- 9×5-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
- Serving Size: 1 caramel
- Calories: 95kcal
- Sugar: 11g
- Sodium: 25mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 15mg