Pomegranate Caramels
Author: 
Recipe type: Dessert
Cuisine: Middle Eastern
Prep time: 
Cook time: 
Total time: 
Serves: 48
 
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.
Recipe by Ahu Eats at https://www.ahueats.com/2014/11/pomegranate-caramels.html