Sweet Cranberry Pomegranate Caramels Recipe
Sweet Cranberry Pomegranate Caramels combine tangy cranberry and pomegranate juices with rich butter and cream to create a uniquely flavored, chewy caramel candy. Enhanced with a hint of orange zest and a touch of sea salt, these homemade treats offer a perfect balance of sweet and tart that’s ideal for gifting or enjoying as a special indulgence.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: About 40 caramels 1x
- Category: Confectionery
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Citrus and Juice Base
- 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
Caramel Mixture
- 1 cup unsalted butter, cut into cubes, room temperature
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 1/3 cup heavy cream
Flavoring and Finish
- 1 tsp kosher or sea salt (preferably sea salt)
- 2 tsp vanilla extract
Instructions
- Prepare the Pomegranate-Caramel Syrup Base: Combine 2 cups pomegranate juice, 2 cups cranberry juice, and the finely chopped orange peel in a heavy-bottomed saucepan. Heat over medium until it begins to lightly boil, then reduce the heat to medium-low and let it gently simmer. Whisk occasionally and continue to simmer until the mixture reduces to about 1/2 to 3/4 cup, and is thick enough to coat the back of a spoon and leave a trail when dragged with a spatula. Remove the orange peel using tongs before proceeding.
- Prepare the Pan: While the syrup is reducing, lightly grease or spray an 8×8-inch pan and line it with parchment paper, ensuring the paper covers the sides to allow easy removal of the caramel later.
- Cook the Caramel: To the reduced syrup, add 3/4 cup granulated sugar, 3/4 cup light brown sugar, 1 cup unsalted butter cubes, and 1/3 cup heavy cream. Stir over medium-low heat until the butter melts and sugars dissolve completely. Attach a candy thermometer, increase heat to medium, and bring the mixture to a boil. Cook until the temperature reaches 245–250°F for softer caramels or 255–260°F for firmer ones; firmer is recommended for easier wrapping.
- Finish the Caramel: Remove the saucepan from heat once the caramel reaches the desired temperature. Immediately whisk in 2 teaspoons vanilla extract and 1 teaspoon sea salt. Pour the hot caramel into the prepared pan, spreading it evenly. Place the pan in the refrigerator and allow the caramel to cool and set for approximately 1.5 hours.
- Cut and Wrap: Once set, lift the caramel block from the pan using the parchment paper and transfer to a cutting board. Lightly grease a knife with cooking spray and cut the caramel into rectangles approximately 1/2 inch by 1 1/2 inches. Keep the parchment underneath to prevent sticking. Wrap each piece in wax paper for storage and easy handling.
Notes
- Use a candy thermometer to ensure accurate cooking temperature for perfect caramel texture.
- For a softer caramel, cook to the lower end of the temperature range; for firmer caramels ideal for wrapping, go with the higher end.
- Make sure the orange peel is finely chopped to infuse flavor without large pieces in the caramel.
- Work quickly when pouring the caramel into the pan as it sets fast once removed from heat.
- Store wrapped caramels in an airtight container at room temperature or in the refrigerator for longer freshness.
- When juicing fresh pomegranates, use the described gentle rolling technique to extract maximum juice without bitter pith.
Keywords: cranberry caramels, pomegranate caramels, homemade caramels, fruit infused caramel candy, holiday candy recipe, sweet and tart caramels
