Description
Delight your taste buds with these luscious Pomegranate Caramels, a perfect blend of creamy caramel infused with fresh pomegranate juice for a fruity twist. These homemade caramels are smooth, rich, and subtly tangy, making them a unique treat for any occasion.
Ingredients
Scale
Caramel Base
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1/4 cup light corn syrup
- 1/4 cup pomegranate juice (preferably fresh or 100% pure)
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
Garnish (Optional)
- 1/2 cup pomegranate seeds
Instructions
- Prepare your pan: Line a 9×9-inch baking dish or a similar-sized pan with parchment paper or lightly grease it to prevent the caramels from sticking after they set.
- Cook the caramel: In a medium saucepan, combine the heavy cream, unsalted butter, and granulated sugar over medium heat. Stir constantly until the butter melts and the sugar fully dissolves.
- Add the syrup and juice: Stir in the light corn syrup and pomegranate juice once the sugar has dissolved. Bring the mixture to a gentle boil, stirring occasionally to combine.
- Boil to temperature: Continue boiling the mixture for about 15-20 minutes, stirring frequently, until it thickens slightly and reaches 245°F (118°C) on a candy thermometer. The color should turn a golden amber, indicating the perfect caramel stage.
- Add flavoring: Remove the saucepan from the heat and carefully stir in the vanilla extract and sea salt. Be cautious as the mixture may bubble up.
- Set the caramels: Pour the hot caramel into the prepared baking dish. Allow it to cool at room temperature for about 1 hour or until it firms up to a chewable texture.
- Cut into squares: Once set, use a sharp knife to cut the caramel into small squares or rectangles. For a cleaner cut, refrigerate the caramels briefly before slicing.
- Optional garnish: For an elegant touch, sprinkle fresh pomegranate seeds on top of the caramels or the surface of the caramel block before cutting.
- Serve and store: Enjoy immediately or store the Pomegranate Caramels in an airtight container at room temperature for up to one week, or refrigerate to extend their shelf life.
Notes
- Use a candy thermometer to ensure the caramel reaches the correct temperature for perfect texture.
- If the caramel is too sticky to cut, refrigerate it for 10-15 minutes to firm up.
- Fresh pomegranate juice provides the best flavor, avoid juice with added sugars.
- Parchment paper lining makes removal and cutting easier.
- Store caramels in a cool, dry place to prevent melting.
- Add a pinch more sea salt for a salted caramel variation.
- The pomegranate seeds garnish adds a refreshing burst of flavor and texture.
