Spiced Pomegranate and Orange Caramels

December  4, 2012
3 Ratings
Photo by James Ransom
  • Makes 64 1-inch caramels
Author Notes

These aren't your ordinary caramels! The surprising combination of bright and vibrant pomegranate and orange with the warmth of a blend of winter spices contrasts beautifully with the richness of these caramels. Finished with a sprinkle of flaky sea salt to make the flavors really pop, these caramels are guaranteed to disappear quickly! One taste-tester commented "These are delicious, and I don't even like caramel!" (I'm still trying to understand what "I don't even like caramel" means.)

These would also be delicious with the addition of toasted pecans or other nuts. Simply add toasted nuts to the prepared baking pan before pouring caramel over top. —k s

Test Kitchen Notes

WHO: New member(!) kangarhubarb is a student who spends much of her time daydreaming about food.
WHAT: Citrus and pomegranate make this caramel pop, while spice plays the supporting role.
HOW: You'll have to watch your thermometer like a hawk, but vigilance is always key with candy, right?
WHY WE LOVE IT: These are winter in candy form. We find that they're perfect for eating (and eating) around the fireplace, alongside a mug of tea. And we can never say no to anything with a sprinkling of flaky sea salt. —The Editors

What You'll Need
  • 1/4 cup pomegranate molasses
  • 1/2 cup fresh squeezed orange juice (about 1 small orange)
  • 1 cup granulated sugar
  • 3/4 cup dark brown sugar
  • 1/4 cup corn syrup
  • 6 tablespoons butter
  • 1/2 cup heavy cream
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1 pinch ground black pepper
  • 1 tablespoon vanilla extract
  • flaky sea salt
  1. Line an 8x8-inch square baking dish with parchment and set aside.
  2. Combine pomegranate molasses and orange juice in a medium saucepan and bring to a simmer over medium-high heat.
  3. Remove from heat, add sugars, corn syrup, butter, cream, cinnamon, ginger, nutmeg, cloves, and pepper. Return to medium-high heat.
  4. Continue cooking caramel, stirring frequently to prevent burning, until caramel registers 255 F on a candy thermometer (varies depending on humidity and other factors, but this took about 10 minutes for me). Quickly stir in vanilla extract.
  5. Pour caramel into prepared parchment-lined baking dish, spreading to corners and edges with a spatula if needed.
  6. Allow caramel to cool about 30 minutes before sprinkling sea salt over the top and gently pressing in as needed.
  7. Allow to cool an additional 2 hours before cutting. Individual pieces can be wrapped in parchment or waxed paper.
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8 Reviews

Becca P. December 10, 2014
These sound great. Do you think they would work just as well if I substituted the cinnamon, ginger, nutmeg, and cloves for about 2 tsp of Chinese Five Spice?
k S. December 10, 2014
Definitely! Maybe even better! I would omit or scale down the black pepper as well (because of the Szechuan pepper in the five spice.) Let me know how it turns out!
breadwhisperer November 20, 2013
Just made these for Thanksgiving (if they don't all get eaten first :) Wonderful combination of sweet, sour and salty! I like my caramels very firm and chewy, so I am storing them in the fridge. Next time I may take the temperature up to 165 F to see if that gives me a firmer caramel. Thank you for sharing this fantastic recipe!
jenniebgood January 6, 2013
Congratulations kangarhubarb! These look so tasty.
k S. January 7, 2013
EmilyC December 4, 2012
Yum -- I'd love to try one of these!
aargersi December 4, 2012
Did you check that person's neck for a bar code because anyone who doesn't like caramels is either a robot or an alien :-) These sound great!!!
k S. December 4, 2012
Just checked. Definitely a robot :)