Name: Cranberry Pomegranate Caramels
Prep time: 20 min
Cook time: 45 min
Total time: PT-488502H55M17S
Cuisine: American
Ingredients: 2 cups no sugar added pomegranate juice (freshly squeezed if possible; about 3 large or 4 small pomegranates); 2 cups no sugar added cranberry juice; 3/4 cup granulated white sugar; 3/4 cup light brown sugar; 1 cup unsalted butter, cut into cubes; 1/3 cup heavy cream; 2 teaspoons vanilla extract; 1 teaspoon kosher or sea salt; Peel from 1/2 of an orange, pith removed

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These cranberry pomegranate caramels are a festive twist on classic caramels, combining the tart brightness of cranberries and pomegranates with the richness of butter and cream. Finished with a touch of orange peel and vanilla, these chewy treats are perfect for holiday gifting, dessert platters, or simply indulging in a homemade candy that’s both sweet and tangy.

Why You’ll Love This Recipe

These caramels are not your average candy. The blend of cranberry and pomegranate juice creates a tart contrast to the buttery sweetness, making them unique and incredibly addictive. With a hint of citrus and a balance of salt and vanilla, they have layers of flavor in every bite. Plus, this recipe can be customized to make soft or firm caramels, depending on your preference.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups no sugar added pomegranate juice (freshly squeezed if possible; about 3 large or 4 small pomegranates)
2 cups no sugar added cranberry juice
3/4 cup granulated white sugar
3/4 cup light brown sugar
1 cup unsalted butter, cut into cubes
1/3 cup heavy cream
2 teaspoons vanilla extract
1 teaspoon kosher or sea salt
Peel from 1/2 of an orange, pith removed

Directions

Prepare the pomegranate juice (if fresh): Add pomegranate arils to a zip-top bag, remove air, and gently roll with a rolling pin to release juice without crushing seeds. Strain through a fine mesh sieve, pressing arils with the back of a spoon.
Make the juice reduction: In a heavy-bottomed saucepan, combine pomegranate juice, cranberry juice, and orange peel. Bring to a light boil over medium heat, then reduce to medium-low and simmer until reduced to 1/2–3/4 cup syrup. It should be thick and coat the back of a spoon. Remove orange peel.
Prepare the pan: Lightly spray an 8×8″ pan and line with parchment paper, leaving overhang for easy removal.
Cook the caramel base: Add white sugar, brown sugar, butter, and heavy cream to the reduced juice syrup. Stir over medium-low until melted and smooth. Attach a candy thermometer to the pan, increase heat to medium, and bring to a boil.
Cook to temperature: For soft caramels, heat to 245–250°F. For firmer caramels, heat to 255–260°F.
Finish the caramel: Remove from heat immediately. Whisk in vanilla and salt, then carefully pour into prepared pan.
Set the caramels: Refrigerate for about 1 1/2 hours, until firm. Lift caramels from the pan using parchment, then cut into squares or rectangles.

Servings and timing

This recipe makes about 36 caramels.

Prep time: 20 minutes (including juice prep)
Cook time: 45 minutes
Cooling time: 90 minutes
Total time: 2 hours 55 minutes

Variations

Dip the cooled caramels in dark chocolate for an extra indulgent version.
Sprinkle sea salt on top before cooling for salted caramels.
Add chopped nuts like pistachios or pecans to the caramel mixture before pouring into the pan.
Replace orange peel with lemon or lime peel for a citrusy twist.
Make festive shapes by pouring the caramel into silicone molds instead of a square pan.

Storage/Reheating

Wrap individual caramels in wax paper to prevent sticking. Store at room temperature in an airtight container for up to 2 weeks, or refrigerate for up to 1 month. For longer storage, freeze wrapped caramels for up to 3 months and thaw at room temperature before eating. These do not require reheating.

FAQs

Do I need a candy thermometer for this recipe?

Yes, it ensures the caramels reach the right temperature for your desired consistency.

Can I make these caramels without cranberry juice?

Yes, you can substitute more pomegranate juice, but you’ll miss the tart cranberry flavor.

How do I make sure the caramels don’t stick to the pan?

Use parchment paper with overhang and lightly spray it before pouring in the caramel.

Can I double this recipe?

Yes, but use a larger pan and a heavy-bottomed pot to prevent burning.

How do I cut the caramels neatly?

Use a sharp knife lightly coated with butter or oil, and cut while the caramel is firm but not rock-hard.

Why are my caramels too soft?

They likely didn’t reach the correct temperature. Reheat and cook a bit longer next time.

Why are my caramels grainy?

Sugar may have crystallized. Stir gently and avoid scraping the sides of the pan once boiling.

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt slightly.

How should I package these for gifts?

Wrap each piece in wax or parchment paper, then store in a decorative tin or gift box.

Conclusion

Cranberry pomegranate caramels are a festive, chewy, and flavorful treat that balance tart fruit with rich buttery sweetness. Perfect for gifting, holiday spreads, or enjoying at home, these homemade candies are as beautiful as they are delicious. With a little patience and a candy thermometer, you’ll have gourmet-style caramels ready to impress.