Cranberry Pomegranate Caramels Recipe hits that sweet-tart spot with buttery chew, juicy pomegranate tang, and bright cranberry sparkle. It suits candy lovers who want a festive fruit twist, and it takes about 2 hours 55 minutes from start to finish. I burned my first batch years ago, and my kids still tease me about the spoon fossil.
Why Cranberry Pomegranate Caramels Recipe Is Worth It
Cranberry Pomegranate Caramels Recipe gives you a balanced candy that tastes bright, buttery, and not too sweet. The tart fruit keeps every bite lively and keeps the caramel from feeling heavy. The rosy color looks gorgeous in holiday tins and weeknight snack bowls alike.
You control the chew by a few degrees on the thermometer, so you can dial it soft or firm. A quick fruit reduction concentrates flavor without watering down the caramel. You can pull this off with everyday pantry staples and one bottle of pomegranate juice.
Ingredients You Need
- Pomegranate juice, 100 percent, 1 cup for reduction (POM Wonderful works well; avoid blends)
- Fresh or frozen cranberries, 1 cup (or use 1/3 cup cranberry juice concentrate as a shortcut)
- Granulated sugar, 1 cup, 200 g
- Light corn syrup or glucose syrup, 1/2 cup (corn syrup keeps crystals away; glucose gives a slightly cleaner taste)
- Heavy cream, 1 cup, room temp
- Unsalted butter, 6 tablespoons, cut up
- Water, 1/4 cup
- Fine sea salt, 1/2 teaspoon, plus flaky salt for topping
- Pure vanilla extract, 1 teaspoon
- Optional flavor boosts: 1 tablespoon honey for softer chew, 1 teaspoon orange zest, or 1 tablespoon pomegranate molasses for deeper fruit notes
Sub swaps and notes:
- No cranberries on hand: use 2 to 3 tablespoons cranberry jam plus 2 tablespoons pomegranate molasses instead of the reduction.
- No corn syrup: use the same amount of golden syrup or 6 tablespoons glucose syrup. Honey works but darkens faster.
- Dairy-free: use full-fat coconut milk in place of cream and a good plant butter.
Equipment:
- 8-inch square pan, parchment paper, a little neutral oil
- Heavy 3 to 4 quart saucepan
- Candy thermometer or instant-read with clip
- Silicone spatula, heatproof measuring cup, sharp knife or kitchen scissors
- Wax paper or candy wrappers
Quick Tips & substitutions
- Keep the fruit reduction warm so it blends in smoothly.
- Stir only until sugar dissolves, then stir occasionally while the mixture thickens. Over-stirring can invite crystals.
- Brush down the pot sides with a wet pastry brush to melt stray sugar.
- Target 248 F at sea level for a firm-chewy bite. Go 246 F for softer and 250 F for firmer. At altitude, subtract about 2 F per 1,000 feet.
- No thermometer: drop a bit into ice water and look for a firm ball that holds shape but still yields under your fingers.
- For a shinier finish, avoid scraping the pot bottom when you pour.
- Vegan swap: use coconut milk and plant butter, then pull the final temp 2 degrees lower to keep the texture tender.
- Low sugar tweak: allulose works better than erythritol in caramels since it does not recrystallize. Expect a slightly softer set.
How to Make Cranberry Pomegranate Caramels
- Prep: 15 minutes
- Cook: 40 minutes
- Total: 2 hours 55 minutes
- Line an 8-inch square pan with parchment and lightly oil it. Set it close to the stove.
- Combine pomegranate juice and cranberries in a small saucepan. Simmer over medium heat until cranberries burst and the mixture reduces to about 1/3 cup, 12 to 15 minutes. Blend until smooth, strain if you want a silkier finish, and keep warm.
- Add sugar, corn syrup, heavy cream, butter, water, and fine salt to a heavy saucepan. Cook over medium heat, stirring until the sugar dissolves and the butter melts.
- Clip on the thermometer. Increase heat to medium-high and cook to 248 F, stirring occasionally to prevent scorching. Keep the bubbles steady and even.
- Remove the pot from heat and stir in the warm cranberry pomegranate reduction and vanilla. Return to medium heat and cook to 246 to 248 F, based on how firm you like the caramels.
- Pour the caramel into the prepared pan. Do not scrape the pot bottom.
- Sprinkle lightly with flaky salt if you like a sweet-salty finish.
- Cool at room temp until set, about 2 hours. For speed, chill 45 to 60 minutes, then finish at room temp so the texture settles.
- Lift the slab out by the parchment. Cut into 1-inch squares with a lightly oiled knife or scissors.
- Wrap each piece in wax paper and twist the ends. Stash a few for yourself before they vanish.
Recipe Variations
- Gluten-free: the base recipe uses gluten-free ingredients. Check vanilla and corn syrup labels to be safe.
- Vegan: swap in full-fat coconut milk for cream and a plant butter. Cook 2 degrees lower for a tender bite.
- Low carb: use allulose syrup and granulated allulose. Expect a softer set and lighter browning.
- Chocolate-dipped: let caramels firm up, then dip in melted dark chocolate and finish with a pinch of freeze-dried cranberry dust.
- Citrus twist: add 1 teaspoon orange zest to the caramel at the end with the vanilla.
- Spiced: whisk in 1/2 teaspoon ground cardamom or 3/4 teaspoon chai spice with the vanilla.
- Nutty: press toasted pistachios or almonds into the surface right after you pour.
Ways to Serve Cranberry Pomegranate Caramels
- Pack in parchment wrappers with a ribbon for a sweet gift.
- Pair with hot tea, espresso, or a tart apple cider.
- Cube and sprinkle over vanilla ice cream or yogurt bowls.
- Add to a dessert board with dark chocolate, shortbread, and roasted nuts.
- Tuck pieces into holiday cookie tins for color and variety.
- Warm one slightly and press onto a brownie or chocolate wafer for a quick treat.
Storage
Wrap each caramel in wax paper and store them in an airtight tin at cool room temp for up to 2 weeks. For longer storage, refrigerate for 1 month and bring to room temp before serving. Freeze up to 3 months in a sealed bag, then thaw in the fridge to avoid condensation. Keep them away from humidity and heat, since both can soften the set.
Nutrition Information
Approximate per piece, 1 of 64: 50 calories; Fat 2.8 g; Saturated Fat 1.7 g; Carbs 6.5 g; Sugar 6.1 g; Protein 0.3 g; Sodium 45 mg. Values vary by brand, fruit reduction yield, and final cooking temperature.
Cranberry Pomegranate Caramels Recipe
Ingredients
Instructions
- Line an 8x8-inch baking pan with parchment paper and lightly coat with nonstick spray.
- In a heavy-bottomed saucepan, combine the sugar, corn syrup, butter, heavy cream, cranberry juice, and pomegranate juice.
- Cook over medium heat, stirring until the butter melts and sugar dissolves.
- Attach a candy thermometer to the pan. Continue to cook the mixture without stirring until it reaches 245°F (firm ball stage).
- Remove the pan from heat and stir in salt and vanilla extract.
- Pour the hot caramel into the prepared pan and let cool at room temperature until firm, about 2 hours.
- Once firm, lift out the caramel slab, cut into squares, and wrap each piece in wax paper.