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Pomegranate Caramels

So, um, I have a confession. I bought a candy thermometer a YEAR ago and I only just opened it last week (do other people do that with random purchases? please say yes). Turns out… it’s really useful! D’oh. I finally pulled out ye ole’ thermometer a couple weeks ago to try Smitten Kitchen’s Apple Cider Caramel recipe which I’ve been eyeballing forever. In my version of these Pomegranate Caramels, I’ve replaced the apple cider with my favorite juice – pomegranate – both for its color and flavor.

Pomegranate Caramel Candy

Pomegranate Caramels

The result is a caramel with the deep, rich flavor of pomegranate and its familiar tartness that makes the back of your mouth water (you know what I mean, all the way in the back above your molars!). Oh and let’s take a moment to appreciate the color, because these caramels are seductive in every way.

Pomegranate Caramel Candy

Pomegranate Caramels

I know the thought of making candy may seem intimidating, but it shouldn’t be. The key to making caramel is simply getting it to the right temperature, which ensures it will have the right degree of gooeyness at the end! A thermometer surely makes that easier.

Pomegranate Caramels

Pomegranate Caramels

These candies take about an hour of active time, most of which is creating the pomegranate syrup which is like a molasses. Wrapping each one up is really fun – I encourage you to play the Willy Wonka soundtrack while doing it for full effect. I tore sheets of parchment paper (about 5 inches long) and stacked them 3 at a time then cut them into thirds. Made a pretty good sized wrapper for the 1 inch x 1/2 inch candies.

Pomegranate Caramels: The deep, sexy flavor of pomegranate meets the gooey goodness of caramels. All natural, made without using corn syrup.

Pomegranate Caramels
 
Author: 
Recipe type: Dessert
Cuisine: Middle Eastern
Prep time: 
Cook time: 
Total time: 
Caramel candies made with pomegranate syrup.
Ingredients
  • 4 cups pomegranate juice
  • 4 oz butter (8 tablespoons) at room temperature, cut into chunks
  • 1 cup granulated sugar
  • ½ cup light brown sugar, packed
  • 1 teaspoon sea salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon cardamom (optional)
  • ⅓ cup heavy cream
Instructions
  1. In a large pot, bring the pomegranate juice to a boil over high heat and reduce until it's a dark, syrupy consistency - stirring occasionally. This can take anywhere from 30-45 minutes.
  2. While your pomegranate juice is reducing, prepare the remaining ingredients as well as a small cookie sheet or pan (about 8 inches) lined with doubled up parchment paper (very important - so your paper doesn't tear and the caramel easily lifts out of the pan).
  3. Once your pomegranate juice has reduced to a syrupy consistency (about ⅓-1/2 cup), remove from heat and add the butter, both sugars and heavy cream. Stir to combine.
  4. Put your pot back onto medium-high heat and clip on your candy thermometer.
  5. Boil until it reaches 248 F (between soft ball and hard ball).
  6. Remove AS SOON AS it reaches 248 F, and stir in your salt and spices.
  7. Pour the caramel into your prepared pan and let it set for about 2 hours on the counter or about 30 mins in the fridge.
  8. Slice carefully with a very sharp knife and wrap in paper and enjoy! Store in an airtight container. Note: they slice best when they are somewhat pliable - a bench cutter works well.
Notes
Note: For a slightly harder caramel, take it to 249-250 F.

 

{ 20 comments… add one }
  • Sippitysup November 4, 2014, 11:25 am

    Hmmm. Maybe it’s time to open that new package of underwear I bought last year… GREG

  • Pamela November 4, 2014, 1:53 pm

    There isn’t a term that describes the incredible flavor packed in these little masterpieces! Unbelievable….!

    • Ahu Shahrabani November 5, 2014, 10:26 am

      Thank you Pamela – glad to have a real-life endorsement 🙂 Glad you enjoyed them!

  • Fae's Twist & Tango November 4, 2014, 5:56 pm

    How creative. A fun way of experiencing pomegranate benefits and taste.

  • Monda November 4, 2014, 7:45 pm

    WHO WOULD’VE THOUGHT? !! These look so good and your writing, as sweet as the outcome.
    I love your creative energy Ahu.

  • Monda November 4, 2014, 8:03 pm

    Found the stars 🙂
    I will try to make them during the holidays. I will have to remember to take a photo before they’re gone! (re: your fluffy pillows that I made)

  • Coco November 4, 2014, 9:11 pm

    I
    need
    these
    now!

  • Angie@Angie's Recipes November 5, 2014, 10:36 am

    It has turned out perfectly perfect! I need to start a batch too.

  • Coco in the Kitchen November 5, 2014, 12:46 pm

    Ohhhhhhhhh maaaah gawd….Ahu, what have you done?!
    I have to make these TOnight!
    But can I cheat and use robeh ahnar (pom syrup)?

    • Ahu Shahrabani November 5, 2014, 12:51 pm

      🙂 So exciting! I would think so, because what you make is essentially a pom syrup (although yours might be sweeter because I think robeh anar has sugar in it?!). Let me know how it comes out!!!

  • megan November 6, 2014, 3:04 pm

    about how much syrup after boiling? Thinking if I sub with pom molasses (the kind with no added sugar), I’ll need to get about the same liquid volume.

    • Ahu Shahrabani November 6, 2014, 5:29 pm

      Megan – it reduces quite significantly – to about 1/3-1/2 cup of syrupy liquid. I’ll add it in.

  • David Scott Allen November 8, 2014, 10:24 am

    I really, really have to get a candy thermometer. And I know it will sit for a year before I make these luscious caramels! Just like my meat grinder!! But, as long as I get to it eventually… 🙂 I really do want to make these, and the other thing I want to make are pâtes des fruits. Probably need the thermometer for those, too!

    • Ahu Shahrabani November 9, 2014, 9:36 am

      David – you read my mind! I’ve been doing an excessive amount of googling/reading about pate des fruits and other gummy recipes recently. I think this will be my next project. If you come across a good recipe please do share 🙂

  • Bita November 25, 2014, 3:30 pm

    Ahu!!! I’m really obsessed with these but I admit I can’t try them yet because I need to buy a candy thermometer ASAP! Good for you to add pomegranate juice instead of apple cider! So smart! And I bet they’re a million times better too. 😉
    Now I want to eat them and watch Willy Wonka!

  • Khristian December 17, 2014, 12:52 pm

    I am glad to find this recipe. I made the pomengranate syrup last night. I am hoping to bring the temp back up on it with the butter & sugar and hope it turns out like this!
    I wonder if chopped sal pepitas on top would be good.

  • ayesha arshad October 17, 2016, 4:26 pm

    I am allergic to animal milk and corn. Most vegan butter alternatives have corn. Can I use olive oil instead? If so, how much would you suggest I use for this batch?

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