Sweet Cranberry Pomegranate Caramels Recipe
These Sweet Cranberry Pomegranate Caramels combine the tartness of cranberry and pomegranate juices with the rich, buttery sweetness of classic caramel. Infused with fresh orange peel and a touch of vanilla and sea salt, these homemade caramels offer a delightful balance of flavors and a perfect chewy texture. Ideal for gifting or enjoying as a special treat.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 55 minutes
- Yield: Approximately 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 (if using fresh pomegranates): Place all pomegranate arils in a sealed plastic bag, remove air, and gently roll with a rolling pin until the arils burst. Strain the juice through a fine mesh sieve, pressing the arils to extract as much juice as possible.
- Prepare Juice Reduction: In a heavy-bottomed saucepan, combine the pomegranate juice, cranberry juice, and finely chopped orange peel. Heat over medium until it lightly boils, then reduce heat to medium-low and simmer gently. Whisk occasionally until the mixture reduces to about 1/2–3/4 cup syrup that coats the back of a spoon and leaves trails when stirred.
- Prepare Pan: Lightly spray or grease an 8×8-inch pan and line it with parchment paper, ensuring the parchment extends over the sides for easy caramel removal.
- Remove Orange Peel: Using tongs, remove the orange peel from the syrup reduction.
- Combine Caramel Ingredients: Add granulated sugar, light brown sugar, butter cubes, and heavy cream to the saucepan with the reduced syrup. Stir over medium-low heat until the butter melts and sugars dissolve completely.
- Cook Caramel: Attach a candy thermometer and increase heat to medium. Bring the mixture to a boil and cook until it reaches 245–250°F for softer caramels or 255–260°F for firmer caramels. The firmer texture is preferred for easier handling and wrapping.
- Finish Caramel: Remove from heat immediately upon reaching desired temperature. Whisk in vanilla extract and sea salt to maintain vibrant flavor.
- Set Caramel: Pour the caramel into the prepared pan and spread evenly. Refrigerate for about 1.5 hours or until fully set.
- Cut and Wrap: Lift the caramel block using the parchment paper onto a cutting board. Using a lightly greased knife, cut caramels into 1/2 by 1 1/2-inch rectangles. Keep parchment underneath to prevent sticking. Wrap each piece in wax paper for storage.
Notes
- For fresher flavor, add the vanilla extract at the end of cooking.
- Use a candy thermometer for accurate cooking temperatures to achieve desired caramel firmness.
- Ensure the orange peel is finely chopped to infuse flavor without overpowering.
- Store wrapped caramels in a cool, dry place or refrigerated for longer shelf life.
- Adjust sugar levels slightly to suit personal taste preferences if desired.
Keywords: caramel candy, cranberry caramel, pomegranate caramel, homemade caramel, holiday candy, fruit infused caramel, chewy caramel, homemade sweets
