Description
These Pomegranate Caramels are a delightful twist on classic caramel candies, infused with the tart and vibrant flavor of fresh pomegranate juice. Smooth, buttery, and perfectly chewy, they are finished with a hint of vanilla and sea salt, and optionally garnished with juicy pomegranate seeds for an extra burst of freshness and visual appeal. Ideal for gifting or indulging, these homemade caramels bring a unique fruity note to a beloved sweet treat.
Ingredients
Scale
Caramel
- 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
Garnish (optional)
- 1/2 cup pomegranate seeds
Instructions
- Prepare the Baking Dish: Line a 9×9-inch baking dish or a similar-sized pan with parchment paper or lightly grease it to prevent the caramels from sticking once they set.
- Combine Base Ingredients: In a medium saucepan, combine the heavy cream, butter, and granulated sugar over medium heat. Stir constantly until the butter melts and the sugar dissolves completely.
- Add Corn Syrup and Pomegranate Juice: Stir in the light corn syrup and pomegranate juice. Bring the mixture to a boil while stirring occasionally to prevent burning.
- Boil to Temperature: Continue boiling the mixture for about 15-20 minutes, stirring frequently until it thickens and reaches 245°F (118°C) on a candy thermometer. The caramel should turn a golden amber color.
- Flavor and Salt: Remove from heat and carefully stir in the vanilla extract and sea salt. The caramel will bubble up slightly, so handle with caution.
- Pour into Dish and Cool: Pour the hot caramel mixture into the prepared baking dish and allow it to cool at room temperature for about 1 hour until firm.
- Cut into Pieces: Once set, use a sharp knife to cut the caramel into small squares or rectangles. For a cleaner cut, refrigerate the caramel briefly to firm it further.
- Add Garnish: Optionally, sprinkle fresh pomegranate seeds over the caramels or on top before cutting to add a fresh burst of flavor and attractive presentation.
- Store: Store the Pomegranate Caramels in an airtight container at room temperature for up to one week or refrigerate for longer freshness.
Notes
- Using fresh or 100% pure pomegranate juice ensures the best flavor for the caramel.
- If you don’t have a candy thermometer, test the caramel by dropping a small amount into cold water; it should form a firm but chewy ball.
- Be careful when working with hot caramel as it can cause severe burns.
- For easier cutting, chilling the caramel in the fridge before slicing is recommended.
- Store caramels in a cool, dry place to maintain texture and prevent melting.
- You can omit pomegranate seeds if unavailable; caramels will still taste delicious.
