Description
Delight in these luscious Pomegranate Caramels, a unique twist on classic caramel candies infused with the vibrant tartness of pomegranate juice. These chewy, glossy treats balance sweet and tangy flavors perfectly, making them an elegant homemade confection to impress friends and family.
Ingredients
Scale
Pomegranate Caramel Ingredients
- 1 cup pomegranate juice (100% pure)
- 1 cup granulated sugar
- ½ cup heavy cream
- 4 tbsp unsalted butter
- 1 tsp agar-agar powder
- ¼ tsp salt
Instructions
- Prepare Ingredients: Measure all the ingredients carefully and set them aside to ensure a smooth cooking process.
- Reduce Pomegranate Juice: Pour the pomegranate juice into a saucepan and simmer over medium heat until the liquid is reduced by half, intensifying the flavor and consistency.
- Mix Sugar and Cream: In a separate bowl, whisk together the granulated sugar and heavy cream until the mixture is smooth and well combined.
- Cook Caramel Mixture: Add the sugar and cream mixture to the reduced pomegranate juice in the saucepan. Stir continuously while heating until the mixture reaches the soft ball stage at 235°F (113°C), ensuring the right caramel texture.
- Add Final Ingredients: Remove the pan from heat and stir in the unsalted butter, agar-agar powder, and salt until the caramel is glossy and fully blended.
- Set the Caramels: Pour the hot caramel mixture into candy molds or an oiled baking dish. Allow it to cool at room temperature, then refrigerate for at least two hours to set firmly before slicing or removing from molds.
Notes
- Use a candy thermometer for accurate temperature measurement to achieve the perfect caramel consistency.
- Agar-agar powder helps to set the caramels firm but gives a slightly different texture from traditional gelatin; ensure it’s fully dissolved.
- Storing the caramels in an airtight container in the refrigerator will keep them fresh for up to two weeks.
- If molds aren’t available, an oiled baking dish works well for creating a caramel slab that can be cut into pieces.
