Spiced Pomegranate And Orange Caramels

• 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.

pomegranate molasses, fresh squeezed orange juice, sugar, brown sugar, corn syrup, butter, heavy cream, cinnamon, ground ginger, nutmeg, cloves, ground black pepper, vanilla, salt

Taken from food52.com/recipes/20005-spiced-pomegranate-and-orange-caramels (may not work)