Pomegranate Caramels

Pomegranate Caramels

Adapted from ChallengeDairy.com
Makes 60 caramels
Author Wendy Sondov themondaybox.com


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


  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. Line an 8” x 8” baking pan with parchment paper.
  3. In a 2 quart saucepan over medium heat, melt butter.
  4. Add sugar, corn syrup, salt, condensed milk, and reduced pomegranate juice. Stir continually until the mixture reaches 248° F on a candy thermometer.
  5. Pour the mixture into the prepared pan. Allow to cool at room temperature.
  6. 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”).
  7. Wrap caramels in wax paper then decorative foil.
  8. Store in an airtight container at room temperature for up to 2 weeks.

Packing Tips

Pack individually wrapped caramels in an airtight plastic storage container or freezer weight ziplock bag. Only ship caramels during cold weather.