Description
These Pomegranate Caramels are a delightful fusion of tart pomegranate and rich, creamy caramel. The recipe involves reducing pure pomegranate juice for concentrated flavor, then combining it with sugar, cream, and butter to create a luscious caramel with a festive twist. Agar-agar helps set the caramels with a smooth yet firm texture, making them a perfect homemade treat that balances sweetness and fruity acidity.
Ingredients
Scale
Caramel Base
- 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 ingredients accurately and set them aside to ensure a smooth cooking process without interruptions.
- Reduce Pomegranate Juice: In a medium saucepan over medium heat, simmer the pomegranate juice until it reduces by half, concentrating the flavor and removing excess water.
- Whisk Sugar and Cream: In a separate bowl, whisk together the granulated sugar and heavy cream until the mixture is smooth and well combined, ensuring even caramelization.
- Combine and Cook: Add the sugar-cream mixture to the reduced pomegranate juice in the saucepan. Stir continuously and cook the mixture until it reaches the soft ball stage, approximately 235°F (113°C), which is essential for proper caramel texture.
- Add Butter and Setting Agents: Remove the saucepan from heat. Stir in the unsalted butter, agar-agar powder, and salt until the mixture becomes glossy and evenly incorporated, which will help set the caramel properly.
- Set the Caramels: Pour the hot mixture into prepared molds or an oiled baking dish to prevent sticking. Allow it to cool at room temperature before transferring to the refrigerator for at least two hours to fully set and firm up.
Notes
- Use pure pomegranate juice for the best flavor without added sugars or preservatives.
- Monitor the temperature carefully with a candy thermometer to reach the precise soft ball stage for perfect texture.
- Agar-agar acts as a vegan-friendly gelatin substitute, important for setting the caramel properly.
- Make sure the molds or baking dish are well oiled to facilitate easy removal of the caramels.
- Store finished caramels in an airtight container in the refrigerator for up to two weeks.
