If you’re looking for a unique treat that feels fancy but is surprisingly simple to make, look no further than these homemade pomegranate caramels! Sweet, tangy, and melt-in-your-mouth soft, these ruby-hued candies are the perfect edible gift—or a small batch indulgence just for you.
This recipe starts with real pomegranate juice, slowly reduced to intensify its flavor, then cooked into luscious caramels with butter, cream, and two kinds of sugar. It’s the kind of project that feels special, especially when wrapped up individually like candy shop treasures.
Whether you’re making them for a holiday, a dinner party favor, or just a cozy kitchen experiment, these pomegranate caramels are sure to delight.
Ingredients for Pomegranate Caramels
These little candies rely on just a few pantry staples, with pomegranate juice bringing the flavor punch.
- Pomegranate Juice: Start with 4 cups of 100% pure pomegranate juice and reduce it down to concentrate the flavor. No juice blends here—go for the real deal.
- Unsalted Butter: Brings richness to the caramel. Cut it into tablespoon-sized pieces to help it melt evenly.
- Granulated Sugar & Light Brown Sugar: A mix of both creates the perfect chewy texture and a deeper caramel flavor.
- Heavy Whipping Cream: Adds creaminess and helps the caramel set to the right consistency.
- Vanilla Extract or Paste: Rounds out the tartness and gives a warm note.
- Flaky Sea Salt: Balances the sweetness and makes the flavors pop.
- Red Food Coloring (Optional): If you want a brighter candy-shop hue, a drop or two will do.
Making caramel isn’t hard, but it does take attention to detail. A candy thermometer will help you hit the sweet spot—literally!
1. Reduce the Juice
Start by bringing the pomegranate juice to a boil in a medium saucepan. Reduce the heat and let it simmer gently for about 1 hour, scraping the sides occasionally. You’re looking for a syrupy consistency and a volume of about ½ cup.
2. Prep Your Tools
While the juice is reducing, grease and line an 8×8-inch square pan or loaf pan with parchment paper, making sure it covers all sides. Also, cut 32 squares of wax paper, roughly 4 inches each, to wrap the finished caramels.
3. Make the Caramel
Once the juice is reduced, stir in the butter, granulated sugar, brown sugar, and heavy cream. Set the pan over medium heat and cook, stirring occasionally, until the mixture reaches 255–260°F on a candy thermometer (firm-ball stage).
4. Flavor and Finish
Remove the pan from the heat. Stir in the vanilla and sea salt. Add a few drops of red food coloring if you want a more vibrant finish.
5. Chill and Set
Pour the hot caramel into your prepared pan and refrigerate, uncovered, for about 2 hours, or until completely set.
6. Cut and Wrap
Once firm, oil a sharp chef’s knife and cut the caramel into bite-sized squares, cleaning the knife between cuts. Immediately separate the pieces and place them on parchment paper to prevent sticking. Wrap each caramel individually in wax paper.
Tips for Success
- Don’t skip the reduction. This step intensifies the pomegranate flavor—it’s what makes these caramels shine.
- Use a thermometer. Reaching the correct temperature is essential for chewy (not gooey or rock-hard) caramel.
- Work quickly when cutting. Once the caramel warms up, it gets stickier. Keep your knife oiled and your cuts decisive.
Tools You’ll Need:
- Candy Thermometer: A must for temperature accuracy.
- Heavy-Bottomed Saucepan: Prevents scorching during long cook times.
- Parchment Paper: For easy release and minimal cleanup.
- Wax Paper: For wrapping individual candies.
- Chef’s Knife + Neutral Oil: Makes cutting the caramel manageable.
These pomegranate caramels are rich, tart, sweet, and beautiful to look at. Once you make a batch, you’ll want to keep them on hand for gifting—or just for yourself. And trust me: one bite in, and you’ll wonder why you never made them before.
Let your kitchen smell like a candy shop and enjoy every chewy, ruby-red bite! 🍬