Description

These sweet cranberry pomegranate caramels are rich, tart, and buttery—made with real juice and inspired by Mexican fruit candies. Perfect for gifting or enjoying with family.

Ingredients

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)

1 cup unsalted butter (cut into cubes, room temperature)

3/4 cup granulated sugar

3/4 cup light brown sugar

1/3 cup heavy cream (for best flavor)

1 tsp kosher or sea salt

2 tsp vanilla extract

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Instructions

If using fresh pomegranates, juice them first using a rolling pin and strain.

Combine pomegranate juice, cranberry juice, and orange peel in saucepan; simmer to reduce to 1/2–3/4 cup syrup.

Grease and line an 8×8-inch pan with parchment paper.

Remove peel; add butter, sugars, and cream. Stir to melt and dissolve.

Attach thermometer, boil to 245–260°F depending on desired firmness.

Remove from heat, whisk in vanilla and salt. Pour into prepared pan and spread evenly.

Chill 1.5 hours. Cut into pieces and wrap each in wax paper.

Notes

Use no-sugar-added juices for best results.

Caramels can be stored in wax paper at room temperature for 2 weeks or frozen for 3 months.`