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Pomegranate Caramels Recipe
Ben Carraoli

Pomegranate Caramels Recipe

I have to tell you, making these Pomegranate Caramels was one of the most fun and rewarding treats I’ve tried in my kitchen. The combination of sweet caramel and tangy pomegranate is unlike anything I’ve tasted before. Every bite melts in your mouth with just the right balance of chewy and soft texture.
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Prep Time 10 minutes
Cook Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • Pomegranate juice – Use 100% pure juice or freshly blended arils. Avoid added sugars for the best natural tang.
  • Unsalted butter – Room temperature cut into pieces. Using unsalted lets you control the saltiness perfectly.
  • Light brown sugar – Adds depth and a subtle molasses flavor.
  • Granulated sugar – Helps the caramel set and balances sweetness.
  • Heavy whipping cream – For creamy luscious caramels.
  • Vanilla paste or extract – Enhances the flavor and adds a smooth aroma.
  • Flaky sea salt – Maldon or similar flakes work best; they balance sweetness beautifully.

Method
 

  1. Start by bringing the pomegranate juice to a boil, then reduce to a simmer. Cook until it thickens into a syrupy molasses, yielding about ½ cup. This intensifies the flavor for rich, tangy caramels.
  2. Add the butter, sugars, and heavy cream to the pomegranate reduction. Stir gently until everything melts together. Return to heat carefully; the mixture may foam, which is normal.
  3. Use a candy thermometer and cook until the mixture reaches 250℉. The bubbling caramel signals it’s almost ready to pour. Be patient—this step ensures the perfect chewy texture.
  4. Stir in vanilla, flaky sea salt, and optional red food coloring. Pour the hot caramel into a greased pan. Let it sit for 2 hours in the fridge to set properly.
  5. Grease a sharp knife with oil and cut the caramel into bite-sized pieces. Wrap each piece in wax or parchment paper to prevent sticking and add a professional touch.

Notes

  • I always reduce the pomegranate juice slowly; it develops a deeper flavor this way.
  • Make sure the butter is room temperature; it melts evenly without causing the caramel to seize.
  • Chill caramels fully before cutting; it keeps the edges clean and prevents sticking.
  • I like to sprinkle extra flaky salt on top for a gourmet finish.