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Cranberry Pomegranate Caramels

Indulge in the rich, fruity flavors of these homemade Cranberry Pomegranate Caramels, blending tartness and sweetness into a delightful treat.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 16 pieces
Course: Candy, Dessert
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Caramel
  • 2 cups no sugar added pomegranate juice Freshly juiced yields the best flavor.
  • 2 cups no sugar added cranberry juice Fresh or store-bought.
  • 3/4 cup granulated white sugar Regular sugar.
  • 3/4 cup light brown sugar For depth of flavor.
  • 1 cup unsalted butter, cut into cubes Room temperature.
  • 1/3 cup heavy cream Adds richness.
  • 2 teaspoons vanilla extract Pure vanilla extract preferred.
  • 1 teaspoon kosher or sea salt Enhances flavor.
  • 1/2 each orange, peel Adds aromatic citrus notes.

Method
 

Juicing
  1. Juice the pomegranates and strain the arils to obtain 2 cups of pomegranate juice.
Syrup Preparation
  1. In a heavy-bottomed saucepan, combine pomegranate juice, cranberry juice, and orange peel. Heat over medium until it reaches a gentle boil and reduces to 1/2 to 3/4 cup.
Caramel Mixture
  1. Spray an 8×8 inch pan and line it with parchment paper.
  2. Remove the orange peel and add both sugars, butter cubes, and heavy cream to the pot, stirring until fully melted and combined.
Cooking the Caramel
  1. Using a candy thermometer, boil the mixture until it reaches a temperature between 245°F and 260°F.
Flavoring
  1. Remove from heat, whisk in vanilla and salt, then pour into the prepared pan.
Chilling
  1. Refrigerate for about 1.5 hours until set.
Cutting the Caramels
  1. Cut the cooled caramel into rectangles and wrap each piece in wax paper.

Notes

For flavor variations, consider adding spices like cinnamon or cardamom during the syrup reduction. To cut caramels without sticking, use a lightly greased knife.