Pomegranate caramels are a luscious, chewy candy that perfectly blends the buttery richness of traditional caramel with the vibrant tang of pomegranate juice. I love how these little squares of sweetness bring a burst of color and flavor to any dessert table. Whether I’m making them for a cozy night in or wrapping them up as edible gifts, they never fail to impress.
Why You’ll Love This Recipe
I find this recipe simple yet elegant—it’s the kind of treat that looks fancy but doesn’t demand too much effort. The pomegranate adds a bright, fruity twist to the creamy caramel, making every bite exciting. I like that these caramels are just as perfect for sharing at the holidays as they are for treating myself on an ordinary day. They’re rich, chewy, and carry just the right amount of tartness to balance the sweetness.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Pomegranate juice – I prefer freshly squeezed, unsweetened juice for a vibrant and balanced flavor.
Sugar – Granulated sugar gives the caramels their smooth, chewy texture.
Butter – I always use unsalted butter; it keeps the flavor rich without being overly salty.
Heavy cream – This adds that luxurious creaminess I love in good caramel.
Salt – Just a pinch helps round out the sweetness and deepen the flavor.
Directions
Prepare the pan – I lightly grease an 8×8 inch baking pan with butter or line it with parchment paper to make it easy to remove the caramels later.
Combine juice and sugar – In a medium saucepan, I mix pomegranate juice and sugar over medium heat, stirring until the sugar dissolves completely.
Add butter and cream – I slowly stir in the butter until melted, then gradually whisk in the heavy cream. The mixture bubbles beautifully at this stage.
Cook to soft-ball stage – I bring it to a gentle boil and cook until it reaches 240°F (115°C). Without a thermometer, I test by dropping a little into cold water—it should form a soft ball.
Finish with salt – Once ready, I remove it from the heat, stir in the salt, and pour it into my prepared pan.
Cool and cut – I let it cool for about an hour at room temperature before cutting it into neat squares. Sometimes, I drizzle a little pomegranate reduction over the top for a special touch.
Servings and timing
This recipe makes about 16 servings. It takes around 15 minutes to prepare and 20 minutes to cook, plus 1 hour for cooling. In total, I usually plan for about 1 hour and 35 minutes before I can enjoy these sweet gems.
Variations
When I’m in the mood for something a little different, I like to:
Add a splash of vanilla extract for warmth.
Sprinkle sea salt over the top for a salted caramel twist.
Mix in chopped pistachios or almonds for texture.
Infuse the cream with cardamom or cinnamon before adding it to the caramel for a cozy, spiced flavor.
Storage/Reheating
I store my pomegranate caramels in an airtight container at room temperature for up to two weeks. If it’s hot in the kitchen, I keep them in the fridge to prevent melting. To keep them from sticking together, I separate layers with parchment paper. When they start to firm up too much, I simply warm them for a few seconds in the microwave to bring back their soft, chewy texture.
FAQs
What are pomegranate caramels?
Pomegranate caramels are chewy, buttery candies infused with pomegranate juice, giving them a sweet yet slightly tangy flavor. They’re a colorful twist on the traditional caramel recipe and make a wonderful homemade gift.
Can I use store-bought pomegranate juice?
Yes, I sometimes do! Just make sure it’s unsweetened to avoid making the caramels overly sugary. Freshly squeezed juice gives a more vibrant flavor, but bottled works well in a pinch.
Can I make these dairy-free?
Absolutely. I’ve made these using plant-based butter and coconut cream, and they turn out deliciously rich. The flavor changes slightly, but it’s still a lovely dairy-free version.
Why did my caramels turn out too hard?
That usually happens if the mixture cooks past the soft-ball stage (240°F). Next time, I keep a closer eye on the temperature or test a drop in cold water—it should form a soft, pliable ball.
How long do homemade caramels last?
When stored properly in an airtight container, they stay fresh for about two weeks at room temperature or up to a month in the refrigerator.
Conclusion
Pomegranate caramels are one of my favorite ways to blend fruity freshness with rich, buttery sweetness. They’re simple to make, beautiful to serve, and endlessly customizable. Whether I’m enjoying them alone or gifting them to friends, these chewy little squares always bring a smile. With their gorgeous color and irresistible flavor, they’re a treat I’ll be making again and again.
These Pomegranate Caramels are rich, chewy candies made by blending buttery caramel with the bright, tangy flavor of pomegranate juice. They’re perfect for gifting or enjoying as a sweet treat with a colorful twist.
Ingredients
1 cup pomegranate juice (fresh or unsweetened store-bought)
1 cup granulated sugar
6 tablespoons unsalted butter
½ cup heavy cream
¼ teaspoon salt
Instructions
Lightly grease or line an 8×8 inch baking pan with parchment paper.
In a medium saucepan, combine pomegranate juice and sugar over medium heat. Stir until sugar dissolves.
Add butter and stir until melted. Gradually whisk in heavy cream.
Bring to a gentle boil and cook until the mixture reaches 240°F (115°C), or soft-ball stage. Stir occasionally to prevent burning.
Remove from heat and stir in salt.
Pour caramel into the prepared pan and let cool at room temperature for about 1 hour.
Cut into squares and optionally drizzle with pomegranate reduction or sprinkle with sea salt.
Notes
Add ½ teaspoon vanilla extract for warmth.
Sprinkle sea salt over top for a salted caramel variation.
Mix in chopped pistachios or almonds for texture.
Infuse cream with cardamom or cinnamon for spiced flavor.
