Description
These Pomegranate Caramels combine buttery caramel with the bold, tart flavour of pomegranate juice for a chewy, ruby-red treat that’s perfect for gifting, holidays, or anytime you crave something special.
Ingredients
4 cups pure pomegranate juice (or ½ cup pomegranate molasses + water)
½ cup unsalted butter, cut into cubes
1 cup granulated sugar
½ cup light brown sugar
⅓ cup heavy cream
2 teaspoons vanilla extract
1 teaspoon sea salt (plus more for sprinkling)
Optional: a few drops of red food colouring
Instructions
Reduce the Juice: In a heavy-bottomed saucepan, boil pomegranate juice until it reduces to about ½ cup thick syrup (25–30 minutes).
Make the Base: Add butter, sugars, and cream to the syrup. Stir until smooth and melted.
Cook to Temperature: Attach a candy thermometer and cook until mixture reaches 245°F–250°F for chewy texture or 255°F for a firmer bite.
Finish: Remove from heat, stir in vanilla and sea salt. Pour into a parchment-lined 8×8-inch pan.
Cool and Cut: Let cool for 30 minutes, then refrigerate for 1–2 hours. Cut into 1-inch squares.
Wrap and Store: Wrap pieces in wax paper. Store at room temperature (2 weeks) or refrigerate (1 month).
Notes
For dairy-free caramels, use coconut cream and plant-based butter.
Always use a heavy-bottomed pan to prevent burning.
To make chocolate-dipped caramels, coat cooled squares in melted dark chocolate and sprinkle with sea salt.
Keep candy stored in a cool, dry place — not in direct sunlight.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert, Candy
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 caramel
- Calories: 85 kcal
- Sugar: 10 g
- Sodium: 28 mg
- Fat: 4 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 1.2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0 g
- Protein: 0.3 g
Keywords: pomegranate caramels, homemade caramel candy, fruit caramel recipe, chewy caramel recipe, pomegranate dessert, holiday candy, edible gift idea