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Cranberry Pomegranate Caramels Recipe

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3.9 from 88 reviews

These Cranberry Pomegranate Caramels are a delightful twist on classic caramel candy, infused with tart cranberry and pomegranate juices for a vibrant, fruity flavor. Made with wholesome ingredients including unsalted butter, heavy cream, and natural fruit juices without added sugar, these chewy caramels offer a perfect balance of sweetness and tanginess. They are ideal for holiday treats or gifting and deliver a sophisticated taste with hints of orange peel and vanilla.

  • Total Time: 2 hours 45 minutes
  • Yield: About 64 small caramel pieces (8x8-inch pan, cut into 1-inch squares)

Ingredients

Juices

  • 2 cups no sugar added pomegranate juice (freshly squeezed from 3 large or 4 smaller pomegranates)
  • 2 cups no sugar added cranberry juice

Caramel Base

  • 3/4 cup granulated white sugar
  • 3/4 cup light brown sugar
  • 1 cup unsalted butter, cut into cubes
  • 1/3 cup heavy cream
  • 2 teaspoons vanilla extract
  • 1 teaspoon kosher or sea salt

Flavoring

  • Peel from 1/2 of an orange, pith removed

Instructions

  1. Prepare Juices: If using fresh pomegranates, carefully extract the juice from 3 large or 4 smaller fruits to yield about 2 cups. Combine this with 2 cups of no sugar added cranberry juice in a medium saucepan.
  2. Combine Sugars and Juices: Add 3/4 cup granulated white sugar and 3/4 cup light brown sugar to the juice mixture. Stir gently to start dissolving the sugars before heating.
  3. Add Orange Peel and Butter: Add the peeled orange zest (without pith) and 1 cup of cubed unsalted butter to the saucepan. Place the pan over medium heat and stir frequently as the butter melts.
  4. Cook the Mixture: Bring the mixture to a boil, then reduce the heat slightly to medium-low. Continue stirring to prevent burning and allow the mixture to reach the firm ball stage, approximately 245°F (118°C) on a candy thermometer. This process typically takes around 20-30 minutes.
  5. Add Cream, Vanilla, and Salt: Once the caramel mixture reaches the correct temperature and consistency, remove from heat. Stir in 1/3 cup heavy cream, 2 teaspoons vanilla extract, and 1 teaspoon kosher or sea salt thoroughly until fully incorporated.
  6. Pour and Cool: Immediately pour the hot caramel mixture into a lightly buttered or parchment-lined 8×8-inch pan. Spread evenly and allow it to cool and set to room temperature, which will take approximately 1-2 hours.
  7. Cut and Store: Once fully set, cut the caramel into small squares using a sharp knife. Wrap individual pieces in wax paper or parchment paper to prevent sticking. Store in an airtight container at room temperature for up to two weeks or refrigerate for longer shelf life.

Notes

  • Use a candy thermometer to ensure accurate cooking temperature for perfect caramel texture.
  • Removing the orange pith prevents bitterness while the peel adds a fragrant citrus aroma.
  • If you prefer sweeter candy, you can use regular cranberry and pomegranate juice, but the sugar content will increase.
  • For easier cutting, chill the caramel before slicing.
  • Ensure juices have no added sugars to maintain balance and prevent crystallization issues.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Candy
  • Method: Stovetop
  • Cuisine: American

Find it online: https://allyumcooks.com/cranberry-pomegranate-caramels-recipe/