Ingredients:

• 2 cups pomegranate juice (preferably fresh-squeezed, from about 3 large or 4 smaller pomegranates)
• 2 cups cranberry juice (unsweetened)
• ¾ cup granulated white sugar
• ¾ cup light brown sugar
• 1 cup unsalted butter, cubed
• ⅓ cup heavy cream
• 2 teaspoons vanilla extract
• 1 teaspoon kosher or sea salt
• Peel from ½ an orange (without the pith)

Instructions:

1. Fresh Pomegranate Juice (if making from scratch):
   • Start by juicing the pomegranates. To do so, place the arils in a vacuum-sealed or regular zip-lock bag, remove the air, and gently roll with a rolling pin to release the juice without crushing the seeds.
   • Strain the juice through a fine mesh sieve, pressing down with the back of a spoon to extract as much juice as possible.
2. Cooking the Syrup:
   • In a heavy-bottomed saucepan, combine the pomegranate juice, cranberry juice, and orange peel.
   • Bring the mixture to a gentle boil over medium heat, then reduce to medium-low.
   • Allow it to simmer until the syrup reduces to about ½-¾ cup. You’ll know it's ready when you can drag a spatula across the bottom of the pan and the syrup takes a moment to fill the space.
3. Prepare the Pan:
   • While the syrup reduces, lightly spray an 8x8-inch pan and line it with parchment paper.
   • Ensure the parchment covers the sides for easy removal of the caramels once they set.
4. Making the Caramel:
   • Once the syrup is ready, remove the orange peel with tongs.
   • Add the granulated sugar, brown sugar, butter, and heavy cream to the pan.
   • Stir continuously over medium-low heat until the butter is melted and the sugar is dissolved.
   • Attach a candy thermometer to the side of the pan and bring the mixture to a boil.
5. Temperature Guide for Caramels:
   • For softer caramels, cook to 245-250˚F.
   • For firmer caramels, aim for 255-260˚F (this is our preferred method).
   • Once the desired temperature is reached, remove the pan from heat.
   • Stir in the vanilla extract and salt, then carefully pour the caramel mixture into the prepared pan.
6. Chill and Cut:
   • Let the caramels cool in the refrigerator for about 1.5 hours to set.
   • Once firm, lift the caramels from the pan using the parchment paper.
   • Place them on a cutting board.
   • Using a knife lightly greased with cooking spray, cut the caramels into approximately ½” x 1 ½” rectangles.
7. Wrap and Store:
   • Wrap each caramel individually in wax paper to prevent them from drying out and sticking together.
8. Storage:
   • Keep the caramels at room temperature in an airtight container for up to a week or refrigerate for up to a month (they will harden in the fridge, so let them return to room temperature before enjoying).
9. Freezer:
   • For long-term storage, place wrapped caramels in a freezer bag and store in the freezer for up to a year.

Notes:

• If using store-bought pomegranate juice, note that the color might be less vibrant and more brownish than fresh juice.
• For best results, wrap the caramels to keep them soft and prevent sticking.

Nutrition
Calories: 172 kcal | Carbohydrates: 21.3 g | Protein: 0.3 g | Fat: 10 g | Saturated Fat: 0 g | Cholesterol: 0 mg | Sodium: 68.7 mg | Potassium: 0 mg | Fiber: 0.1 g | Sugar: 21.1 g | Vitamin A: 0 IU | Vitamin C: 0 mg | Calcium: 0 mg | Iron: 0 mg