Description
Sweet pomegranate caramels showcase Middle Eastern culinary artistry with rich, complex flavors. Delicate molasses and ruby-red fruit create an elegant confection many home cooks will savor.
Ingredients
Scale
- 4 cups (945 ml) pure pomegranate juice
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) light brown sugar
- ½ cup (113 g) unsalted butter, room temperature, cut into tablespoons (tbsps)
- ⅓ cup (80 ml) heavy whipping cream
- 2 tsp vanilla paste or extract
- 1 tsp flaky sea salt
- Red food coloring (optional)
Instructions
- Concentrate Creation: Simmer pomegranate juice in a medium saucepan, scraping sides occasionally until liquid reduces to a thick, syrupy half-cup volume with intense, concentrated flavor.
- Preparation Setup: Grease and line a baking pan with parchment paper, ensuring complete bottom and side coverage for effortless caramel extraction.
- Caramel Composition: Blend reduced pomegranate liquid with butter, granulated sugar, brown sugar, and heavy cream, stirring until a harmonious, uniform mixture forms.
- Temperature Precision: Carefully heat mixture to 255-260°F using a candy thermometer, stirring periodically to prevent scorching and achieve perfect caramelization.
- Flavor Enhancement: Remove from heat and swiftly incorporate vanilla extract and sea salt, creating a smooth, aromatic concoction with balanced seasoning.
- Color Optional: Gradually add red food coloring if desired, gently distributing to achieve visual intensity without compromising mixture’s texture.
- Setting Process: Pour caramel into prepared pan, spreading evenly, then refrigerate uncovered for two hours until completely solidified and firm.
- Cutting Technique: Lightly oil a sharp chef’s knife and methodically slice caramel into uniform pieces, reapplying oil between cuts to prevent sticking.
- Packaging Finale: Separate caramels immediately and wrap individually in wax paper squares, then store in a cool, dry location to preserve optimal texture and flavor.
Notes
- Reduce Carefully: Watch pomegranate juice closely to prevent burning, stirring frequently and scraping pan sides for even reduction.
- Temperature Control: Use a reliable candy thermometer to hit precise 255-260°F sweet spot, ensuring perfect caramel consistency.
- Prevent Sticking: Lightly oil knife between cuts and work quickly when slicing caramels to maintain clean, professional-looking pieces.
- Storage Tip: Keep caramels wrapped in wax paper at cool room temperature to preserve soft texture and prevent hardening or melting.
- Prep Time: 15 minutes
- Cook Time: 1 hour (plus cooling time)
- Category: Desserts, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 17
- Calories: 120
- Sugar: 14 g
- Sodium: 50 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 15 mg