Sweet Cranberry Pomegranate Caramels Recipe
Sweet Cranberry Pomegranate Caramels are a delightful twist on classic caramels, infused with a tart and fruity reduction of cranberry, pomegranate, and orange peel. These rich, buttery confections have a perfect balance of sweetness and tang, enhanced by a hint of sea salt and vanilla. Ideal for gifting or treating yourself, these caramels are crafted by simmering a juice reduction, then cooking the caramel to the perfect temperature for a chewy texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 40 minutes
- Yield: About 40 caramels 1x
- Category: Candy
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Juice Reduction
- 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
- 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
- Juicing the Pomegranates (if using fresh): Place all pomegranate arils into a sealed plastic bag, remove excess air, and gently roll with a rolling pin to burst the arils. Strain the juice through a fine mesh sieve, pressing firmly to extract as much liquid as possible.
- Reducing the Juice: In a heavy-bottomed saucepan, combine the pomegranate juice, cranberry juice, and finely chopped orange peel. Heat over medium until lightly boiling, then reduce to medium-low and simmer, whisking occasionally. Continue until the mixture reduces to about 1/2 to 3/4 cup syrup that coats the back of a spoon and leaves a notable trail when dragged by a spatula.
- Preparing the Pan: While the syrup reduces, lightly spray or grease an 8×8-inch pan and line it with parchment paper, ensuring the paper also covers the sides for easy caramel removal later.
- Making the Caramel: Remove the orange peel from the syrup using tongs. Add granulated sugar, light brown sugar, butter cubes, and heavy cream to the saucepan. Heat over medium-low, stirring until butter melts and sugars dissolve fully. Attach a candy thermometer and increase heat to medium. Bring the mixture to a boil and cook to 245–250°F for softer caramels or 255–260°F for firmer caramels, depending on preference.
- Finalizing and Setting: Once the caramel reaches desired temperature, remove from heat immediately. Whisk in vanilla extract and sea salt. Pour the caramel evenly into the prepared pan. Refrigerate for about 1.5 hours to cool and set completely.
- Cutting and Wrapping: After setting, use the parchment paper to lift the caramel block out of the pan and place it on a cutting board. Using a knife lightly greased with cooking spray, cut caramels into 1/2 x 1 1/2-inch rectangles. Keep the parchment underneath to prevent sticking and wrap each piece individually in wax paper for storage.
Notes
- Ensure the candy thermometer is accurate for best results when cooking caramel to specific temperatures.
- Removing the orange peel before adding sugars prevents unwanted bitterness in the final caramel.
- Adjust cooking temperature slightly for desired caramel firmness; higher temp yields firmer caramels.
- Use parchment paper to easily remove and handle sticky caramel pieces.
- Wrap each caramel in wax paper to keep them fresh and prevent sticking during storage.
Keywords: caramels, cranberry caramels, pomegranate caramels, homemade candy, holiday treats, chewy caramel recipe
