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Cranberry Pomegranate Caramels

Indulge in the exquisite delight of Cranberry Pomegranate Caramels, featuring the vibrant flavors of tart cranberry and pomegranate captured in silky sweetness.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 24 pieces
Course: Candy, Dessert
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

Juices
  • 2 cups no sugar added pomegranate juice Freshly squeezed is preferred for maximum flavor.
  • 2 cups no sugar added cranberry juice Use store-bought for convenience if fresh is not available.
Sweeteners
  • 3/4 cup granulated white sugar
  • 3/4 cup light brown sugar
Creamy Elements
  • 1 cup unsalted butter, cut into cubes Cut into cubes for easier melting.
  • 1/3 cup heavy cream
Flavor Enhancers
  • 2 teaspoons vanilla extract
  • 1 teaspoon kosher or sea salt
  • 1/2 piece Peel from 1/2 of an orange, pith removed Adds aromatic flavor to the syrup.

Method
 

Preparation
  1. Start by juicing the pomegranates if using fresh. Strain the juice meticulously to remove the arils.
  2. In a heavy-bottomed saucepan, combine the pomegranate juice, cranberry juice, and aromatic orange peel. Bring to a gentle boil, then reduce until thickened (about 1/2 to 3/4 cup).
  3. Lightly coat an 8x8 inch pan with cooking spray and line it with parchment paper.
Cooking
  1. Remove the orange peel from the syrup mixture. Add both sugars, butter cubes, and heavy cream. Stir until melted and sugars dissolve.
  2. Attach a candy thermometer to the pan, increase heat to medium, and boil until it reaches 245-260°F.
  3. Remove from heat and whisk in vanilla and salt. Pour the mixture into the prepared pan.
Setting
  1. Allow the caramels to cool in the refrigerator for about 1.5 hours.
  2. Once set, cut into rectangles and wrap each piece in wax paper.

Notes

Store in a closed container at room temperature or refrigerate/freezer for longer storage. Allow to come to room temperature before serving.