Pomegranate caramels are a delicious twist on classic homemade candy. Made with reduced pomegranate juice, these caramels have a rich, buttery texture balanced by a bright, slightly tart fruit flavor. They are soft, chewy, and elegant, making them ideal for gifting during holidays or enjoying as a special homemade treat.
The key to their unique flavor is pomegranate reduction, which concentrates the juice into a syrupy molasses that blends beautifully with sugar, butter, and cream.
Ingredients (Makes about 30–32 caramels)
- 4 cups pure pomegranate juice
- ½ cup unsalted butter, cut into pieces
- 1 cup granulated sugar
- ½ cup light brown sugar
- ⅓ cup heavy whipping cream
- 2 teaspoons vanilla extract or vanilla paste
- 1 teaspoon flaky sea salt
- Red food coloring (optional)
Equipment Needed
- Heavy-bottomed saucepan
- Candy thermometer
- 8×8-inch square pan or loaf pan
- Parchment paper
- Wax paper for wrapping
Step-by-Step Instructions
1. Reduce the Pomegranate Juice
Pour the pomegranate juice into a large saucepan and bring it to a boil over medium-high heat.
Reduce the heat and let it simmer uncovered for about 45–60 minutes, stirring occasionally and scraping down the sides.
The juice should thicken into a deep red, syrup-like consistency and reduce to about ½ cup.
2. Prepare the Pan
While the juice is reducing:
- Lightly grease your pan
- Line it with parchment paper, leaving overhang on the sides for easy removal later
- Set aside
3. Add the Caramel Ingredients
Once the pomegranate reduction is ready, add:
- Butter
- Granulated sugar
- Brown sugar
- Heavy cream
Stir gently until everything is combined.
4. Cook the Caramel
Place the saucepan over medium heat.
Attach a candy thermometer to the side of the pan and cook, stirring occasionally, until the mixture reaches 255–260°F (125–127°C).
This temperature produces soft, chewy caramels.
5. Finish the Caramel
Remove the pan from the heat.
Stir in the vanilla and flaky sea salt.
If desired, add a few drops of red food coloring and mix gently until the color is even.
6. Pour and Chill
Carefully pour the hot caramel into the prepared pan.
Smooth the surface lightly and refrigerate uncovered for about 2 hours, or until fully set.
7. Cut and Wrap
Once firm:
- Lift the caramel slab out using the parchment paper
- Lightly oil a sharp knife
- Cut into small, even squares
Wrap each caramel individually in wax paper, twisting the ends to seal.
Storage Tips
- Store wrapped caramels at room temperature for up to 2 weeks
- Refrigerate for a firmer texture, up to 1 month
- Freeze in an airtight container for up to 2 months
Final Notes
These pomegranate caramels combine the richness of traditional caramel with a fruity, tangy depth that makes them truly special. Whether served on a dessert platter or wrapped as a gift, they offer a sophisticated flavor that stands out from classic candies.