Introduction

These Sweet Cranberry Pomegranate Caramels offer a delightful twist on classic caramel with bright, fruity flavors. Infused with cranberry and pomegranate juices and a hint of orange peel, they balance sweetness and tartness perfectly. Homemade caramels never tasted so vibrant and special.

The image shows several small, rectangular red gummy candies arranged loosely on a white marbled surface. The gummies have a shiny, smooth texture with slightly rounded edges and a deep translucent red color that lets a bit of light pass through, giving them a glossy, almost wet appearance. They are evenly sized and spaced, creating a clean and simple look against the light background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Peel from 1/2 of an orange (pith removed, finely chopped)
2 cups cranberry juice (no sugar added)
2 cups pomegranate juice (no sugar added)
1 cup unsalted butter (cut into cubes, room temperature)
3/4 cup granulated sugar
1 tsp kosher or sea salt (preferably sea salt)
2 tsp vanilla extract
3/4 cup light brown sugar
1/3 cup heavy cream (for best flavor)

Instructions

Step 1: Prepare the pomegranate-caramel syrup base by combining the pomegranate juice, cranberry juice, and finely chopped orange peel in a heavy-bottomed saucepan. Heat over medium until it lightly boils, then reduce to medium-low and simmer. Whisk occasionally until the mixture reduces to about 1/2–3/4 cup, thick enough to coat the back of a spoon and leave a trail when you drag a spatula across the pan.
Step 2: While the syrup reduces, lightly grease or spray an 8×8-inch pan and line it with parchment paper, ensuring the sides are covered for easy removal of the caramel later.
Step 3: Remove the orange peel from the syrup with tongs. Add granulated sugar, light brown sugar, butter cubes, and heavy cream to the saucepan. Stir over medium-low heat until the butter melts and sugars dissolve fully. Attach a candy thermometer, increase heat to medium, and bring the mixture to a boil. Cook until it reaches 245–250°F for softer caramels or 255–260°F for firmer ones.
Step 4: Remove the saucepan from heat once the desired temperature is reached. Immediately whisk in the vanilla extract and sea salt. Pour the caramel carefully into the prepared pan and spread evenly. Refrigerate for about 1.5 hours to let the caramels set.
Step 5: When set, lift the caramel block out of the pan using the parchment. Place it on a cutting board and cut into 1/2 x 1 1/2-inch rectangles with a knife lightly greased with cooking spray. Keep parchment underneath while cutting to prevent sticking. Wrap each caramel in wax paper for storage.

Tips & Variations

Use a candy thermometer for precise temperature control to achieve your preferred caramel firmness.
For a more intense citrus flavor, zest some additional orange peel and add it at the end with the vanilla extract.
If fresh pomegranates aren’t available, bottled pomegranate juice without sugar works well as a substitute.
Wrap caramels individually in wax paper to prevent sticking and make them easy to share.

Storage

Store the wrapped caramels in an airtight container at room temperature for up to two weeks. For longer storage, keep them in the refrigerator for up to a month. When ready to enjoy, allow refrigerated caramels to come to room temperature for the best texture. Avoid freezing as it can alter the caramel’s consistency.

How to Serve

A close-up view of a single-layer dessert in a white square dish, filled with a glossy, deep red jelly-like layer that has a smooth, shiny surface with tiny bubbles scattered throughout. The jelly's edges cling slightly to the sides of the dish, and the background shows a white marbled texture. The light creates soft reflections on the glossy red layer, highlighting its fresh, gel-like texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these caramels without a candy thermometer?

While it’s possible, a candy thermometer ensures accuracy to reach the ideal temperature for the desired firmness. Without one, it can be tricky to tell when the caramel is cooked perfectly.

How do I prevent the caramels from sticking together?

Wrapping each caramel individually in wax paper helps prevent sticking. Also, make sure to lightly grease your knife before cutting to keep the pieces clean and separate.