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Cranberry Pomegranate Caramels Recipe

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4 from 3 reviews

Delight in the tangy sweetness of these Cranberry Pomegranate Caramels, a unique twist on traditional caramel candy that blends tart fruit juices with creamy butter and sugar to create a luscious treat perfect for gifting or savoring at home.

  • Total Time: 2 hours 50 minutes
  • Yield: 30 servings

Ingredients

Juices

  • 2 cups no sugar added pomegranate juice (freshly squeezed if possible, from 3 large or 4 smaller pomegranates)
  • 2 cups no sugar added cranberry juice

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

Flavorings

  • 2 teaspoons vanilla extract
  • 1 teaspoon kosher or sea salt
  • Peel from 1/2 of an orange, pith removed

Instructions

  1. Juice Preparation: If using fresh pomegranates, place the arils in a vacuum sealed or zip lock bag and gently roll with a rolling pin to release the juice without crushing seeds. Then strain through a fine mesh sieve, pressing with the back of a spoon to extract as much juice as possible.
  2. Combine Juices and Orange Peel: In a heavy-bottomed saucepan over medium heat, add the pomegranate juice, cranberry juice, and orange peel. Bring to a light boil, then reduce to medium-low to gently simmer with bubbling when whisked.
  3. Reduce Juice Mixture: Allow the liquid to reduce until thick and syrupy, about 1/2 to 3/4 cup remaining. Test by dragging a spatula across the pan bottom; syrup should cover slowly and coat the back of a spoon.
  4. Prepare Pan: Lightly spray an 8×8 inch pan and line with parchment paper, ensuring the parchment covers the sides for easy caramel removal.
  5. Make Caramel: Remove orange peel with tongs. Add granulated sugar, light brown sugar, butter, and heavy cream to the reduced syrup. Stir over medium-low heat until melted and sugar dissolves. Attach a candy thermometer and increase heat to medium, bringing the mixture to a boil.
  6. Cook to Desired Temperature: For firmer caramels, cook until 255°F to 260°F; for softer, 245°F to 250°F. Once the temperature is reached, remove from heat immediately, whisk in vanilla extract and salt, then pour carefully into the prepared pan.
  7. Chill the Caramels: Refrigerate for about 1.5 hours until set and firm to the touch.
  8. Cut and Wrap: Remove caramels from pan using the parchment paper. On a cutting board, use a knife lightly greased with cooking spray to cut into approximately 1/2 inch by 1 1/2 inch rectangles. Wrap each caramel in wax paper for storage or gifting.

Notes

  • Freshly squeezed pomegranate juice yields the best flavor but store-bought no sugar added juice works as a convenient alternative.
  • Use a heavy-bottomed saucepan to prevent scorching during reduction and caramel cooking.
  • Cook caramels to the appropriate temperature depending on whether you prefer a softer or firmer texture.
  • Ensure parchment paper lines the pan completely, including sides, to facilitate easy removal of caramels after setting.
  • Wax paper wrapping prevents caramels from sticking together during storage.
  • Author: Daisy
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Candy
  • Method: Stovetop
  • Cuisine: American

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