Pomegranate Caramels (Print Version)
# Ingredients:
→ Base Ingredients
01 -
4 cups (945 ml) pure pomegranate juice
02 -
½ cup (113 g) unsalted butter, room temperature, cut into tablespoon pieces
03 -
1 cup (200 g) granulated sugar
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½ cup (100 g) light brown sugar
05 -
⅓ cup (80 ml) heavy whipping cream
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2 tsp vanilla paste or extract
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1 tsp flaky sea salt
08 -
Red food coloring (optional)
# Instructions:
01 -
In a medium or large saucepan, bring the pomegranate juice to a boil over medium-high heat. Reduce to a simmer and cook for about 1 hour, occasionally scraping down the sides. Continue simmering until the juice reduces to about ½ cup and becomes thick and syrupy, resembling molasses. You can check the consistency by swiping your finger across a rubber spatula to feel its thickness.
02 -
Grease a 9×5-inch loaf pan (or 8×8-inch pan). Line the pan with two strips of parchment paper to cover the bottom and sides completely. Cut 32 pieces of wax paper into 4-inch squares for wrapping the caramels.
03 -
Once the pomegranate juice has reduced, add the butter, granulated sugar, brown sugar, and heavy cream to the saucepan. Stir the mixture until combined and the butter is melted. Attach a candy thermometer to the side of the pot and cook over medium heat, stirring occasionally, until the mixture reaches 240°F (soft-ball stage). This will take about 10–15 minutes.
04 -
Remove the saucepan from heat and stir in the vanilla paste (or extract) and flaky sea salt. If using, add a drop or two of red food coloring to enhance the color.
05 -
Carefully pour the caramel into the prepared pan and spread evenly. Let the caramel cool at room temperature for about 1 hour, or until set.
06 -
Once the caramel has cooled and set, lift it out of the pan using the parchment paper. Cut into 32 small squares (or your desired size). Wrap each piece in a square of wax paper, twisting the ends to secure.
# Notes:
01 -
Using pure pomegranate juice yields the best flavor. The reduction process concentrates both flavor and color.