Description
A unique recipe for making Ruby Pomegranate Caramels that combines the tartness of pomegranate with the sweetness of caramel.
Ingredients
Scale
- 2 cups pure pomegranate juice
- 1 ½ cups granulated sugar
- ½ cup light corn syrup (or golden syrup)
- ½ cup heavy cream
- 4 tbsp unsalted butter, cubed
- ½ tsp sea salt
- 1 tsp vanilla extract
- Fresh pomegranate arils (for topping)
Instructions
- In a saucepan, simmer pomegranate juice over medium heat until reduced to about ½ cup (intensifies flavor). Set aside.
- In a heavy saucepan, combine sugar, corn syrup, reduced juice, and cream. Cook over medium heat, stirring until sugar dissolves. Attach a candy thermometer and cook until mixture reaches 245°F (soft-ball stage).
- Remove from heat. Stir in butter, vanilla, and salt until smooth. Pour into a greased or parchment-lined 8×8-inch pan. Sprinkle with fresh pomegranate arils while warm, pressing gently.
- Let cool at room temp for 4–6 hours (or overnight). Lift out, cut into squares, and wrap individually in parchment paper.
Notes
- Ensure the pomegranate juice is pure for the best flavor.
- Use a candy thermometer for accurate temperature measurement.
- Store caramels in a cool, dry place to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Candy
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 caramel
- Calories: 70
- Sugar: 10g
- Sodium: 30mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 10mg