Sweet Cranberry Pomegranate Caramels

Finding a homemade candy recipe that feels special enough for the holidays but doesn’t require a candy thermometer and years of experience can feel nearly impossible. Most caramel recipes seem intimidating, with warnings about precise temperatures and the risk of burning expensive ingredients, which makes store-bought candy seem like the safer bet.

The good news is that these cranberry pomegranate caramels are surprisingly approachable for home cooks, with straightforward steps that deliver impressive results. They’re sweet and a little tart, perfect for gift-giving or keeping around the house when you need something a bit more interesting than chocolate.

What Kind of Pomegranate Juice Should I Use?

Freshly squeezed pomegranate juice is definitely the way to go if you have the time and patience to extract it from whole pomegranates. You’ll need about 3 large or 4 smaller pomegranates to get the 2 cups you need, and the flavor payoff is worth the effort. That said, store-bought 100% pomegranate juice works perfectly fine too – just make sure you’re grabbing one with no added sugar, as the recipe already includes plenty of sweetness from the granulated and brown sugars. Check the label carefully since many pomegranate juices on the shelf are actually blends with apple or grape juice and added sweeteners. If you’re using store-bought, look for brands that list pomegranate juice as the only ingredient.

Options for Substitutions

While making caramels requires some precision, there’s still room for a few tweaks:

• Pomegranate juice: Fresh-squeezed is ideal, but bottled 100% pomegranate juice works fine too. Just make sure it’s the no sugar added variety – brands like POM Wonderful are a good choice.
• Cranberry juice: Look for pure cranberry juice without added sugars. If you can only find cranberry juice cocktail, reduce the granulated sugar to 1/2 cup to compensate for the extra sweetness.
• Light brown sugar: You can use dark brown sugar for a deeper molasses flavor, or swap it entirely with granulated white sugar if that’s all you have on hand.
• Heavy cream: Half-and-half can work in a pinch, though your caramels might be slightly less rich. Avoid using milk as it doesn’t have enough fat content for proper caramel texture.
• Unsalted butter: If you only have salted butter, use it but skip the added kosher salt at the end, or reduce it to 1/2 teaspoon.
• Orange peel: Lemon peel works nicely as a substitute, or you can leave it out completely if citrus isn’t your thing.

Watch Out for These Mistakes While Cooking

The biggest mistake when making caramels is not using a candy thermometer, which can lead to either soft, sticky candies that won’t hold their shape or rock-hard pieces that’ll break your teeth – aim for exactly 248°F for the perfect chewy texture.

Stirring too much once the mixture starts boiling can cause sugar crystals to form and make your caramels grainy, so resist the urge to constantly mix and only stir occasionally after it reaches a boil.

Since fruit juices add extra moisture, be patient during the cooking process as it will take longer than traditional caramel recipes to reach the right temperature, and don’t rush by cranking up the heat or you’ll end up with burnt edges and an undercooked center.

Make sure to line your pan with parchment paper and spray it well with cooking spray before pouring in the hot caramel, as these sticky treats can be nearly impossible to remove otherwise.

What to Serve With Cranberry Pomegranate Caramels?

These caramels are perfect for gifting during the holidays, wrapped up in wax paper and tied with a ribbon in a cute tin or box. They make a great addition to a dessert board alongside dark chocolate, nuts, and dried fruit – the tart fruit flavors really complement richer sweets. I love setting out a plate of these caramels after dinner with coffee or tea, especially when entertaining guests. You can also chop them up and use them as a topping for vanilla ice cream or stir them into warm oatmeal for a special breakfast treat.

Storage Instructions

Store: These caramels keep really well at room temperature in an airtight container for about 2 weeks. Just make sure to wrap each piece individually in wax paper or parchment to keep them from sticking together. If your kitchen runs warm, you might want to store them in the fridge instead to prevent them from getting too soft.

Refrigerate: For longer storage, keep your wrapped caramels in an airtight container in the fridge for up to a month. They’ll firm up quite a bit when cold, so let them sit at room temperature for about 10 minutes before eating if you prefer a softer, chewier texture.

Freeze: You can freeze these caramels for up to 3 months if you want to make them way ahead for gifts or special occasions. Wrap them individually first, then store in a freezer-safe container. Thaw in the fridge overnight before enjoying.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2250-2400
• Protein: 2-4 g
• Fat: 95-105 g
• Carbohydrates: 370-390 g

Ingredients

For the juice reduction:

• peel from 1/2 of an orange (pith removed, finely chopped)
• 2 cups cranberry juice (no sugar added)
• 2 cups pomegranate juice (no sugar added)

For the caramel:

• 1 cup unsalted butter (cut into cubes, room temperature)
• 3/4 cup granulated sugar
• 1 tsp kosher or sea salt (I prefer sea salt)
• 2 tsp vanilla extract
• 3/4 cup light brown sugar
• 1/3 cup heavy cream (for best flavor)

Step 1: Prepare the Pomegranate-Caramel Syrup Base

• 2 cups pomegranate juice (no sugar added)
• 2 cups cranberry juice (no sugar added)
• peel from 1/2 of an orange (pith removed, finely chopped)

If using fresh pomegranates, begin by juicing them: place all arils in a sealed plastic bag, remove all air, and gently roll with a rolling pin until the arils have burst.

Strain the juice through a fine mesh sieve, pressing the arils to extract as much liquid as possible.

In a heavy-bottomed saucepan, combine the pomegranate juice, cranberry juice, and finely chopped orange peel.

Heat over medium until it starts to boil lightly, then reduce to medium-low and let it gently simmer.

Continue to simmer and occasionally whisk until the mixture reduces to about 1/2–3/4 cup of syrup.

The syrup is ready when dragging a spatula along the pan leaves a trail that takes a moment to fill in and the syrup coats the back of a spoon.

Step 2: Prepare the Pan

While the syrup is reducing, lightly spray or grease an 8×8-inch pan and line it with parchment paper, making sure the parchment covers the sides for easy caramel removal later.

Step 3: Cook the Caramel

• 3/4 cup granulated sugar
• 3/4 cup light brown sugar
• 1 cup unsalted butter (cut into cubes, room temperature)
• 1/3 cup heavy cream (for best flavor)

Remove the orange peel from the reduced syrup using tongs.

Add the granulated sugar, light brown sugar, butter cubes, and heavy cream to the saucepan.

With the heat on medium-low, stir until the butter is melted and the sugars are fully dissolved.

Attach a candy thermometer, increase the heat to medium, and bring the mixture to a boil.

For softer caramels, cook to 245–250°F; for firmer caramels, cook to 255–260°F.

I actually prefer making them on the firmer side for easier wrapping and eating!

Step 4: Finish the Caramel

• 2 tsp vanilla extract
• 1 tsp kosher or sea salt (I prefer sea salt)

Once the caramel reaches your desired temperature, remove it from the heat.

Immediately whisk in the vanilla extract and sea salt.

Then, carefully pour the caramel into the prepared pan, spreading evenly.

I like to add my vanilla at the very end so its flavor stays vibrant.

Place the pan in the refrigerator and let the caramels cool and set for about 1.5 hours.

Step 5: Cut and Wrap the Caramels

Once fully set, lift the caramel block out of the pan using the parchment paper and place it on a cutting board.

Using a knife lightly greased with cooking spray, cut the caramels into 1/2 x 1 1/2-inch rectangles.

For easier handling, keep the parchment underneath to prevent sticking.

Wrap each caramel in wax paper to store.

Sweet Cranberry Pomegranate Caramels

Delicious Sweet Cranberry Pomegranate Caramels recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings 4

Calories 2325 kcal

Ingredients

  

For the juice reduction:

• peel from 1/2 of an orange (pith removed, finely chopped)
• 2 cups cranberry juice (no sugar added)
• 2 cups pomegranate juice (no sugar added)

For the caramel:

• 1 cup unsalted butter (cut into cubes, room temperature)
• 3/4 cup granulated sugar
• 1 tsp kosher or sea salt (I prefer sea salt)
• 2 tsp vanilla extract
• 3/4 cup light brown sugar
• 1/3 cup heavy cream (for best flavor)

Instructions

 

• If using fresh pomegranates, begin by juicing them: place all arils in a sealed plastic bag, remove all air, and gently roll with a rolling pin until the arils have burst. Strain the juice through a fine mesh sieve, pressing the arils to extract as much liquid as possible. In a heavy-bottomed saucepan, combine the pomegranate juice, cranberry juice, and finely chopped orange peel. Heat over medium until it starts to boil lightly, then reduce to medium-low and let it gently simmer. Continue to simmer and occasionally whisk until the mixture reduces to about 1/2–3/4 cup of syrup. The syrup is ready when dragging a spatula along the pan leaves a trail that takes a moment to fill in and the syrup coats the back of a spoon.
• While the syrup is reducing, lightly spray or grease an 8x8-inch pan and line it with parchment paper, making sure the parchment covers the sides for easy caramel removal later.
• Remove the orange peel from the reduced syrup using tongs. Add the granulated sugar, light brown sugar, butter cubes, and heavy cream to the saucepan. With the heat on medium-low, stir until the butter is melted and the sugars are fully dissolved. Attach a candy thermometer, increase the heat to medium, and bring the mixture to a boil. For softer caramels, cook to 245–250°F; for firmer caramels, cook to 255–260°F. I actually prefer making them on the firmer side for easier wrapping and eating!
• Once the caramel reaches your desired temperature, remove it from the heat. Immediately whisk in the vanilla extract and sea salt. Then, carefully pour the caramel into the prepared pan, spreading evenly. I like to add my vanilla at the very end so its flavor stays vibrant. Place the pan in the refrigerator and let the caramels cool and set for about 1.5 hours.
• Once fully set, lift the caramel block out of the pan using the parchment paper and place it on a cutting board. Using a knife lightly greased with cooking spray, cut the caramels into 1/2 x 1 1/2-inch rectangles. For easier handling, keep the parchment underneath to prevent sticking. Wrap each caramel in wax paper to store.