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    Home » Recipes » Candy

    Pomegranate Caramels

    By Wendy Sondov · Published: Sep 23, 2017 · Modified: Aug 28, 2022 · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Print Recipe

    Pomegranate Caramels take ordinary caramels up a notch or two. Think chewy, creamy caramel with a fruity touch. This easy to make pomegranate candy is a festive treat and make wonderful Rosh Hashanah gifts.

    Pomegranate Caramels wrapped in pink foil with a pomegranate on a white serving platter.

    Why you'll love this recipe

    This week was Rosh Hashanah, the Jewish New Year. It is a time of celebration, reflection, and renewal. Traditionally, family and friends gather to celebrate and often there are foods served that are symbolic of our New Year’s wishes.

    Apples are dipped in honey in the hope of a sweet New Year and the many seeds of the pomegranate represent our merits and the hope is to increase our merits in the year to come.

    The number of seeds in each pomegranate is also said to correlate with the 613 commandments, or good deeds, of the Torah. The fruit represents knowledge, learning, and wisdom.

    Pomegranate Caramels embody all of those hopes and wishes along with easy to make deliciousness.

    A pomegranate surrounded by Pomegranate Caramels wrapped in pink foil.

    Instructions

    This is an overview of the instructions. The full instructions are in the recipe card below.

    1. In a 2 quart saucepan over medium heat, bring the pomegranate juice to a boil. Lower temperature and simmer uncovered until the juice is reduced to ¾ cup (about 15 minutes). Set aside.
    2. In a 2 quart saucepan over medium heat, melt butter. Add sugar, corn syrup, salt, condensed milk, and reduced pomegranate juice. Stir continually until the mixture reaches 248° F on a candy thermometer.
    3. Pour the mixture into an 8” x 8” baking pan lined with parchment paper. Allow to cool at room temperature.
    4. For easier cutting, refrigerate for 15-30 minutes until quite firm.

    Storage

    Wrap caramels in wax paper, then decorative foil.

    Store in an airtight container at room temperature for up to 2 weeks.

    Pomegranate Caramels sliced into bite sized rectangles.

    Tips

    • This pomegranate candy recipe requires juice concentrate for flavor. Many fruit juices come in frozen concentrates. Pomegranate juice isn't readily available in frozen concentrate, but making your own concentrate adds less than 15 minutes to the recipe.
    • I had excellent results with both the Pom brand (refrigerated) and the Trader Joe’s brand ( shelf stable) of pomegranate juice.
    • The recipe requires ¾ cup of juice concentrate. Starting with 3 times that amount (2 ¼ cups), the juice is simmered to evaporate the liquid and concentrate the flavor until ¾ cup of juice remains.
    • For a lovely, soft, chewy consistency, Pomegranate Caramels should be stored at room temperature. However, for easy cutting and wrapping, I recommend chilling the caramel (for about 15 minutes) to temporarily harden.
    • Waxed paper can be cut in squares (4”x 4”) for wrapping with twisted ends or can be purchased pre-cut. For celebrations and gift giving, cellophane or foil wrappers provide sparkle.
    • Wrapping on a flat surface (rather than holding the caramel in your hand) helps keep the candy from warming and the foil from wrinkling.
    Caramels wrapped in wax paper being wrapped in pink foil.

    Frequently asked questions

    Is a candy thermometer required for making caramel candy?

    For best results, a candy thermometer is recommended for this recipe to ensure that the mixture reaches the correct temperature to provide the chewy consistency.

    Can this recipe be made in other flavors?

    Yes! Subsitute the pomegranate concentrate with the same amount of any other fruit juice concentrate.

    Do you have to wrap the caramels in wax paper?

    I recommend wrapping caramel candy in thin strips of waxed paper (hand cut) as extra protection from sticking, even if the foil wrappers are labeled “anti-stick candy wrappers”. Then, cover each caramel in foil.

    Caramels in pink foil and a pomegranate on a serving plate.

    More Rosh Hashanah gift ideas

    This Rosh Hashanah Gift Guide is full of great ideas for New Year gifts and recipes!

    Honey Applesauce Cake is a year round favorite. This moist, flavorful loaf is ideal for gifting and snacking.

    Biscotti are a welcome gift any time of year. With flavors like Honey Biscotti and Apple Biscotti, they are perfect for High Holy Day sharing.

    Apple and Honey Cookies are a Rosh Hashanah treat! The cookies get their fruity flavor and chewy texture from apple butter and are topped with honey icing!

    You may be surprised to find that the apples and honey combination is fabulous on crunchy Apples and Honey Popcorn and in Apples and Honey Chocolate Bars!

    These Honey Lollipops are a show stopper! Make them in an apple shaped mold for the perfect New Year sweet.

    If you enjoyed making and sharing these caramels for Rosh Hashanah, don’t miss Golden Chocolate Coins for Hanukkah, my family's favorite Hamantaschen Recipe for Purim, and Passover Mandel Bread!

    Wishing everyone a healthy, happy, and peace-filled New Year. L’Shana Tova!

    Ready to bake? Join the free membership group to get new recipes and a newsletter delivered to your inbox! You can also stay in touch on Facebook, Pinterest, and Instagram. I’d love to stay in touch!

    Pomegranate Caramels

    Pomegranate Caramels

    These chewy, creamy caramels have a fruity touch. Easy to make sweets for a festive treat or wonderful gifts.
    5 from 2 votes
    Print Rate
    Course: Dessert
    Cuisine: American, Jewish
    Prep Time: 1 hour
    Cook Time: 30 minutes
    Chill time: 30 minutes
    Total Time: 2 hours
    Servings: 60
    Calories: 66kcal
    Author: Wendy Sondov
    Adapted From: ChallengeDairy.com

    Equipment

    • wax paper squares
    • 3" x 3" pink foil squares

    Ingredients

    • 2 ¼ cups pomegranate juice
    • ½ cup unsalted butter
    • 1 ¾ cup granulated sugar
    • ¼ cup light corn syrup
    • ¼ teaspoon salt
    • 14 ounce sweetened condensed milk canned

    Instructions

    • In a 2 quart saucepan over medium heat, bring the pomegranate juice to a boil. Lower temperature and simmer uncovered until the juice is reduced to ¾ cup (about 15 minutes). Set aside.
    • Line an 8” x 8” baking pan with parchment paper.
    • In a 2 quart saucepan over medium heat, melt butter.
    • Add sugar, corn syrup, salt, condensed milk, and reduced pomegranate juice. Stir continually until the mixture reaches 248° F on a candy thermometer.
    • Pour the mixture into the prepared pan. Allow to cool at room temperature.
    • For easier cutting, refrigerate for 15-30 minutes until quite firm. Lift the caramel out of the pan using the overhanging parchment paper as handles. Place on a cutting board. Use a sharp knife to cut the caramel into individual pieces (approximately 1” x ¾”).
    • Wrap caramels in wax paper then decorative foil.
    • Store in an airtight container at room temperature for up to 2 weeks.

    Notes

    • For a lovely, soft, chewy consistency, store at room temperature. However, for easy cutting and wrapping, I recommend chilling the caramel (for about 15 minutes) to temporarily harden.
    • Waxed paper can be cut in squares (4”x 4”) for wrapping with twisted ends or can be purchased pre-cut. For celebrations and gift giving, cellophane or foil wrappers provide sparkle.
    • Wrapping on a flat surface (rather than holding the caramel in your hand) helps keep the candy from warming and the foil from wrinkling.
    Packing tips
    Pack individually wrapped caramels in an airtight plastic storage container or freezer weight ziplock bag. Only ship caramels during cold weather.

    Nutrition

    Calories: 66kcal | Carbohydrates: 12g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 20mg | Potassium: 45mg | Fiber: 1g | Sugar: 12g | Vitamin A: 65IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @TheMondayBox or tag #themondaybox!

    First Published: September 23, 2017. Last Updated: August 28, 2022. Updated for additional information and better reader experience.

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    Reader Interactions

    Comments

    1. Miz Helen

      October 02, 2017 at 2:51 pm

      What a great recipe for Caramels! Thanks so much for sharing your awesome post with us at Full Plate Thursday and come back soon!
      Miz Helen

      Reply
      • The Monday Box

        October 02, 2017 at 2:53 pm

        Thanks, Miz Helen! This was my first time making caramels and I am hooked. I'm already planning batches for holiday presents! 🙂 Thanks for hosting Full Plate Thursday!

        Reply
    2. Tricia @ Saving Room for Dessert

      October 02, 2017 at 9:40 am

      I love my kitchen thermometer and like you, find so many uses for it. This recipe sounds fantastic - and I love my pomegranate molasses so may have to give that a try!

      Reply
      • The Monday Box

        October 02, 2017 at 11:43 am

        Thanks, Tricia! I am hesitant to add another "gadget" to my overflowing drawer of cooking tools, but my candy thermometer has been indispensable! Pomegranate molasses is stronger than the reduction I used, so if you use the molasses in this recipe, I suggest using just a bit so as not to overwhelm. 🙂

        Reply
      • B

        March 11, 2021 at 11:06 pm

        My caramels did not harden 🙁 what did I do wrong? Maybe here need to put some agare powder?

        Reply
        • Wendy Sondov

          March 12, 2021 at 7:27 am

          Hi. Sorry to hear you are having a problem with this recipe.I’m not sure why your caramels didn’t firm ( they never get hard, just chewy). Agar powder is definitely not needed. Maybe you used too much liquid? Did you reduce the liquid to 3/4 cup as explained in step 1? Did you use a candy thermometer to ensure that the mixture was the right temperature ? I hope this helps.

          Reply
    3. Siobhan

      September 23, 2017 at 1:28 pm

      Could one use pomegranate molasses as a substitute for the juice reduction?

      Reply
      • The Monday Box

        September 23, 2017 at 1:31 pm

        Hi, Siobhan! Yes, I am sure that pomegranate molasses can be used, but I think 3/4 cup would be way too strong. I haven't tried it, so I can't tell you the exact amount. The reduced juice basically is somewhere between pomegranate juice and molasses.

        Reply

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    I'm Wendy, a baker, care package maker, and smile creator. On The Monday Box you’ll find care package inspiration and recipes for delicious treats that make it easy for you to share home baked love. Let’s spread happiness, one cookie at a time!

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