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Cranberry Pomegranate Caramels Recipe

Cranberry Pomegranate Caramels Recipe
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★★★★★

4.9 from 26 reviews

These Cranberry Pomegranate Caramels combine tart and fruity pomegranate and cranberry juices with smooth, buttery caramel to create a uniquely flavored, festive treat. Perfect for holiday gifting or whenever you crave a gourmet sweet snack, these caramels feature a vibrant fruit syrup base, enriched with vanilla, salt, and a hint of orange peel for depth and complexity.

Ingredients

Scale

Fruit Syrup

  • 2 cups no sugar added pomegranate juice (freshly squeezed if possible, from about 3 large or 4 small pomegranates)
  • 2 cups no sugar added cranberry juice
  • Peel from 1/2 orange, pith removed

Caramel Base

  • 3/4 cup granulated white sugar
  • 3/4 cup light brown sugar
  • 1 cup unsalted butter, cut into cubes
  • 1/3 cup heavy cream
  • 2 teaspoons vanilla extract
  • 1 teaspoon kosher or sea salt

Instructions

  1. Juice the Pomegranates: If using fresh pomegranate juice, place the pomegranate arils in a vacuum-sealed bag or a zip lock bag with the air removed. Gently roll with a rolling pin to pop the arils without crushing seeds, then strain through a fine mesh sieve, pressing with the back of a spoon to extract maximum juice.
  2. Simmer Fruit Juices: In a heavy-bottomed saucepan, combine the pomegranate juice, cranberry juice, and orange peel. Bring to a light boil over medium heat, then reduce to medium-low to gently simmer. Whisk occasionally as it bubbles to prevent sticking.
  3. Reduce to Syrup: Simmer until the mixture reduces to about 1/2 to 3/4 cup of thick syrup. You’ll know it’s done when a spatula dragged across the bottom leaves a clear path momentarily before the syrup flows back. It should coat the back of a spoon thickly.
  4. Prepare the Pan: Lightly spray an 8×8 inch pan and line it with parchment paper, leaving excess over the edges for easy removal later.
  5. Combine Sugars and Butter: Remove the orange peel from the syrup, then add the granulated sugar, brown sugar, butter cubes, and heavy cream to the pan. Keep heat on medium-low, stirring until the butter is melted and sugars have dissolved completely.
  6. Boil and Cook Caramel: Attach a candy thermometer to the side of the pan and increase heat to medium. Bring the mixture to a boil and cook until it reaches your desired temperature: 245-250°F for a softer caramel, or 255-260°F for a firmer caramel (recommended). Stir gently to ensure even cooking.
  7. Add Vanilla and Salt: Once the caramel reaches temperature, remove from heat immediately and whisk in vanilla extract and sea salt thoroughly. Pour the caramel mixture carefully into the prepared pan.
  8. Chill and Set: Place the pan in the refrigerator and chill for about 1 hour and 30 minutes until the caramel is fully set and firm to the touch.
  9. Cut and Wrap: Once set, lift the caramel slab out of the pan using the parchment paper. Place on a cutting board and use a knife lightly greased with cooking spray to cut into approximately 1/2 inch by 1 1/2 inch rectangles. Wrap each caramel piece individually in wax paper to prevent sticking and preserve freshness.

Notes

  • Freshly squeezing your own pomegranate juice elevates the flavor and natural tartness of the caramels, but store-bought unsweetened juice works well too.
  • Use a heavy-bottomed saucepan to prevent burning the sugars and ensure even heat distribution.
  • The candy thermometer is essential for achieving the perfect caramel texture.
  • Adjust cooking temperature to customize softness or firmness of your caramels.
  • Store wrapped caramels in an airtight container at room temperature or in the refrigerator for longer shelf life, up to 2 weeks.
  • Peeling just half an orange adds subtle citrus notes without overpowering the caramel.

Nutrition

Keywords: cranberry caramel, pomegranate caramel, homemade caramels, fruit syrup caramel, holiday candy, festive sweets, soft caramels

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