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Pomegranate Caramels Recipe

Pomegranate Caramels Recipe
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★★★★★

4.8 from 24 reviews

These Pomegranate Caramels are a delightful twist on classic caramel candies, infused with the vibrant tartness of pure pomegranate juice. Rich, buttery, and slightly salted, these caramels offer a perfect balance of sweet and tangy flavors, making them a unique homemade treat that’s perfect for gifting or enjoying as a special indulgence.

Ingredients

Scale

Main 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)

For Preparation

  • Neutral oil for coating knife blade
  • 32 pieces of wax paper, roughly 4-inch squares
  • Greased 8x8 inch pan or loaf pan with parchment paper strips

Instructions

  1. Reduce the Pomegranate Juice: Bring 4 cups of pure pomegranate juice to a boil in a wide pan, then reduce the heat to a simmer. Let it simmer for about one hour, scraping down the sides occasionally until the juice thickens and reduces to about a half cup, achieving a syrup-like consistency. Test by swiping your finger across a rubber spatula to check thickness.
  2. Prepare the Pan and Ingredients: While the juice reduces, grease an 8×8 inch pan or loaf pan, line it with two strips of parchment paper covering the bottom and sides completely. Also, cut 32 squares of wax paper approximately 4 inches each and set aside for wrapping later.
  3. Combine Ingredients for Caramel Base: Once the juice has sufficiently reduced, add the butter, granulated sugar, brown sugar, and heavy whipping cream to the pan with the pomegranate reduction. Stir everything gently until combined.
  4. Cook the Caramel Mixture: Increase the heat to medium and cook the mixture, stirring occasionally, until it reaches between 255°F and 260°F (hard ball stage) using a candy thermometer. This ensures a chewy but firm caramel texture.
  5. Flavor and Color: Remove the pan from heat. Stir in the vanilla paste or extract and flaky sea salt. If using, add red food coloring gradually, stirring after each addition until your desired shade is achieved.
  6. Set the Caramels: Pour the hot caramel mixture into the prepared pan evenly. Place the pan uncovered in the refrigerator and allow it to chill and solidify for about two hours.
  7. Cut the Caramels: Once firm, oil the blade of a sharp chef’s knife with neutral oil to prevent sticking. Cut the caramel into your preferred sizes, adding a swipe of oil to the blade between each cut for clean slices.
  8. Wrap Each Piece: Immediately separate the cut caramels to prevent sticking, keeping them on parchment paper. Wrap each caramel individually using the prepared wax paper squares for easy handling and storage.

Notes

  • If you don’t have vanilla paste, pure vanilla extract works well as a substitute.
  • Using flaky sea salt adds a delicate crunch and contrast but regular sea salt can be used if unavailable.
  • The red food coloring is optional; it enhances the visual appeal to mimic the pomegranate color.
  • Store caramels in an airtight container in the refrigerator for up to two weeks.
  • Let the caramels come to room temperature briefly before eating for optimal chewiness.
  • Ensure the candy thermometer is accurate for perfect caramel consistency.

Nutrition

Keywords: pomegranate caramels, homemade caramels, pomegranate candy, caramel recipe, fruit-infused caramel

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