Description
Pomegranate Caramels are a delightful twist on the classic caramel treat, infused with the tangy and sweet flavor of pomegranate. These soft, chewy caramels melt in your mouth with a perfect balance of sweetness and tartness, making them an indulgent homemade candy perfect for holiday gifts, parties, or just a sweet treat for yourself.
Ingredients
Scale
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1/4 cup light corn syrup
- 1/4 cup pomegranate juice (preferably fresh or 100% pure)
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1/2 cup pomegranate seeds (optional, for garnish)
Instructions
- Prepare your pan: Line a 9×9-inch baking dish or a similar-sized pan with parchment paper or lightly grease it. This will prevent the caramels from sticking once they set.
- Cook the caramel: In a medium saucepan, combine the heavy cream, butter, and sugar over medium heat. Stir constantly until the butter melts and the sugar dissolves.
- Add the syrup: Once the sugar is dissolved, stir in the light corn syrup and pomegranate juice. Bring the mixture to a boil while stirring occasionally.
- Boil the mixture: Allow the mixture to continue boiling for about 15-20 minutes, stirring frequently, until it reaches a temperature of 245°F (118°C) on a candy thermometer. The mixture should thicken slightly and turn a golden amber color.
- Add flavoring: Remove the saucepan from the heat and stir in the vanilla extract and sea salt. The caramel will bubble up a bit, so be cautious.
- Set the caramels: Pour the caramel into the prepared baking dish. Let it cool at room temperature for about 1 hour until it firms up.
- Cut into squares: Once the caramel has set, use a sharp knife to cut it into small squares or rectangles. If you prefer a cleaner cut, you can refrigerate the caramels for a bit to make them firmer.
- Optional garnish: For extra flair, sprinkle a few fresh pomegranate seeds on top of each caramel or on the surface of the caramel block before cutting.
- Serve and enjoy: Store the Pomegranate Caramels in an airtight container at room temperature for up to a week, or refrigerate them for longer shelf life.
Notes
- You can adjust the amount of pomegranate juice to your taste; adding more will increase the tangy flavor, while less will make the caramel richer and sweeter.
- If you don’t have a candy thermometer, you can test the caramel by dropping a small amount of the mixture into a glass of cold water. If it forms a firm ball when cooled, it’s ready.
- For a more intense pomegranate flavor, reduce the pomegranate juice in a separate pan before adding it to the caramel mixture. This will concentrate the flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Candy
- Method: Boiling, Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 piece (based on 30 pieces)
- Calories: 80 kcal (approx)
- Sugar: 13g
- Sodium: 35mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 15 mg