"My mom used to make these every holiday season, and they became a treasured family tradition! The tart cranberry and pomegranate flavors balance the sweet, buttery caramel perfectly, creating a treat that’s as festive as it is delicious."
Ingredients:
For the Caramels:
1 cup cranberry juice
1/2 cup pomegranate juice
1 cup unsalted butter
2 cups granulated sugar
1 cup light corn syrup
1 can (14 ounces) sweetened condensed milk
For Topping (Optional):
Flaky sea salt
Directions:
Prepare the Pan:
Line an 8x8-inch baking dish with parchment paper, leaving an overhang for easy removal. Lightly grease the parchment with butter or nonstick spray.
Cook the Cranberry-Pomegranate Base:
In a medium saucepan, simmer cranberry juice and pomegranate juice over medium heat until reduced to about 1/3 cup. This will take 10–15 minutes.
Make the Caramel:
In a heavy-bottomed saucepan, melt butter over medium heat. Stir in sugar, corn syrup, and the reduced juice mixture. Stir until the sugar dissolves.
Gradually add sweetened condensed milk while stirring constantly. Clip a candy thermometer to the side of the pan and cook the mixture, stirring frequently, until it reaches 240°F (soft-ball stage).
Pour and Cool:
Pour the hot caramel into the prepared baking dish. If desired, sprinkle flaky sea salt on top. Let cool completely at room temperature, about 4 hours, or chill in the refrigerator for faster setting.
Cut and Wrap:
Once firm, lift the caramel block from the pan using the parchment overhang. Cut into small squares and wrap each in wax paper or cellophane for storage.
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