Sweet Cranberry Pomegranate Caramels (Print View)
Soft, chewy caramels blend cranberry, pomegranate, and orange flavors for a fruity, buttery treat.
# What You'll Need:
→ Juice Reduction
01 -
Peel from 1/2 orange, pith removed and finely chopped
02 -
2 cups (473 ml) unsweetened cranberry juice
03 -
2 cups (473 ml) unsweetened pomegranate juice
→ Caramel Mixture
04 -
1 cup (226 g) unsalted butter, cut into cubes, at room temperature
05 -
3/4 cup (150 g) granulated sugar
06 -
3/4 cup (165 g) light brown sugar
07 -
1/3 cup (80 ml) heavy cream
08 -
2 teaspoons vanilla extract
09 -
1 teaspoon kosher or sea salt
# Directions:
01 -
Lightly grease or spray an 8x8-inch (20x20 cm) pan and line it with parchment paper, ensuring paper overhangs for easy removal.
02 -
In a heavy-bottomed saucepan, combine cranberry juice, pomegranate juice, and chopped orange peel. Heat on medium until small bubbles form. Reduce to medium-low and simmer, whisking occasionally, until mixture reduces to 1/2–3/4 cup (120–180 ml) and forms a syrup that coats the back of a spoon.
03 -
Remove and discard orange peel from the syrup using tongs.
04 -
Add granulated sugar, light brown sugar, butter, and heavy cream to the reduced syrup. Stir over medium-low heat until butter melts and sugars fully dissolve.
05 -
Attach a candy thermometer. Increase heat to medium and bring caramel mixture to a boil. For softer caramels, cook to 245–250°F (118–121°C); for firmer caramels, cook to 255–260°F (124–127°C).
06 -
Remove pan from heat once desired temperature is reached. Immediately whisk in vanilla extract and salt. Carefully pour the hot caramel into the prepared pan, spreading evenly.
07 -
Transfer pan to the refrigerator and allow caramels to set for approximately 1.5 hours, until firm.
08 -
Lift set caramel from the pan using the parchment paper. With a lightly greased knife, cut into 1/2 x 1 1/2-inch (1.25 x 3.8 cm) rectangles. Wrap each piece in wax paper for storage.
# Notes:
01 -
For best flavor, add vanilla extract just after cooking to preserve its aromatic profile.
02 -
For a cleaner cut, maintain the parchment under the caramel slab and use a greased knife.