Pomegranate Caramels 🔴🍬
These soft, chewy Pomegranate Caramels are a unique twist on classic caramel candies. The deep, tangy flavor of reduced pomegranate juice perfectly balances the buttery, sweet caramel for an irresistible treat.
Ingredients:
4 cups (945ml) pure pomegranate juice
½ cup (113g) unsalted butter, room temperature, cut into tablespoon pieces
1 cup (200g) granulated sugar
½ cup (100g) light brown sugar
⅓ cup (80ml) heavy whipping cream
2 teaspoons vanilla paste or extract
1 teaspoon flaky sea salt
Red food coloring (optional)
Directions:
1️⃣ Reduce the Pomegranate Juice:
In a medium saucepan, bring the pomegranate juice to a boil, then reduce to a simmer for about 1 hour.
Occasionally scrape down the sides and let it cook until it becomes thick and syrup-like with a yield of about ½ cup.
2️⃣ Prepare the Pan & Wax Paper:
Grease an 8×8-inch pan (or a loaf pan).
Line it with two strips of parchment paper, covering the bottom and sides.
Cut 32 pieces of wax paper into 4-inch squares for wrapping.
3️⃣ Make the Caramel Base:
Once the pomegranate reduction is ready, add the butter, granulated sugar, brown sugar, and heavy cream.
Stir to combine and turn the heat to medium.
4️⃣ Cook the Caramel:
Allow the mixture to reach 255–260°F (124–127°C) on a candy thermometer, stirring occasionally.
5️⃣ Flavor & Pour:
Remove from heat and stir in vanilla extract and flaky sea salt.
If using, add red food coloring a little at a time until the desired color is reached.
Pour the hot caramel into the prepared pan.
Refrigerate (uncovered) for about 2 hours until fully set.
6️⃣ Cut & Wrap:
Lightly coat a sharp knife with neutral oil.
Cut the caramel into bite-sized squares, reapplying oil between cuts to prevent sticking.
Immediately separate the caramel pieces to avoid sticking.
Wrap each caramel in wax paper and twist the ends to seal.
7️⃣ Enjoy & Store:
Store in an airtight container at room temperature for up to 2 weeks.
Nutritional Information:
Prep Time: 15 minutes | Cooking Time: 1 hour 15 minutes | Total Time: 1 hour 30 minutes
Calories: ~90 kcal per caramel
Servings: 32 pieces.
