Ingredients
Scale
- 4 cups pure pomegranate juice (945ml)
- ½ cup unsalted butter, room temperature, cut into tablespoon pieces (113g)
- 1 cup granulated sugar (200g)
- ½ cup light brown sugar (100g)
- ⅓ cup heavy whipping cream (80ml)
- 2 teaspoons vanilla paste or extract
- 1 teaspoon flaky sea salt
- Red food coloring (optional)
Instructions
- Bring pomegranate juice to a boil, then reduce to a simmer for 1 hour, scraping down sides occasionally.
- Grease a loaf or 8×8″ pan and line with parchment paper. Cut 32 pieces of wax paper into 4-inch squares.
- Add butter, granulated sugar, brown sugar, and cream to reduced juice, stirring to combine.
- Cook over medium heat to 255–260°F, stirring occasionally.
- Remove from heat and stir in vanilla, salt, and optional food coloring.
- Pour into prepared pan and chill uncovered for 2 hours.
- Coat knife with oil and cut into desired sizes, separating immediately.
- Wrap each caramel in wax paper individually.
Notes
- Simmer, don’t boil, to prevent burning.
- Food coloring is optional but recommended for vibrant color.
- Use parchment or cellophane if wax paper is unavailable.
- Make pomegranate juice from fresh pomegranates if desired.
- Store at room temperature 2 weeks, fridge up to 1 month.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Category: Dessert, Snack
- Method: Candy Making
- Cuisine: American
Nutrition
- Serving Size: 1 caramel
- Calories: 88
- Sugar: 14 g
- Sodium: 5 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1.2 g
- Trans Fat: 0.1 g
- Carbohydrates: 14 g
- Fiber: 0.03 g
- Protein: 0.2 g
- Cholesterol: 10 mg