Pomegranate Caramels Candy Squares (Print View)
Tangy, chewy caramels with rich pomegranate flavor and buttery finish—ideal for sharing or gifting.
# What You'll Need:
→ Main Ingredients
01 -
4 cups pure pomegranate juice
02 -
1/2 cup unsalted butter, at room temperature, cut into tablespoon pieces
03 -
1 cup granulated sugar
04 -
1/2 cup light brown sugar
05 -
1/3 cup heavy whipping cream
06 -
2 teaspoons vanilla paste or vanilla extract
07 -
1 teaspoon flaky sea salt
08 -
Red food coloring, optional
# Directions:
01 -
Bring pomegranate juice to a boil in a heavy-bottomed saucepan over medium-high heat. Reduce to a simmer and cook for about 1 hour, occasionally scraping down the sides, until reduced to approximately 1/2 cup and syrupy in texture.
02 -
Grease a 9x5-inch loaf pan or 8x8-inch pan and line completely with two strips of parchment paper. Cut 32 squares of wax paper, each 4 inches, for wrapping.
03 -
Add butter, granulated sugar, light brown sugar, and heavy whipping cream to the reduced juice. Stir until well combined and butter is melted. Attach a candy thermometer and cook over medium heat, stirring occasionally, until the mixture reaches 240°F (soft-ball stage), about 10–15 minutes.
04 -
Remove saucepan from heat. Stir in vanilla paste or extract and flaky sea salt. For enhanced color, add a drop or two of red food coloring if desired.
05 -
Pour hot caramel into the prepared pan and spread evenly. Let cool at room temperature for about 1 hour until set.
06 -
Lift set caramel from the pan using parchment. Cut into 32 pieces or desired size. Wrap each caramel in a wax paper square, twisting ends to seal.
# Notes:
01 -
Keep an eye on the caramel's temperature for best texture; overcooking can cause tough caramels.