Our little pomegranate tree put out almost two gallons of juice this year. This does not include the poms we left on the tree for the birds. After 40 jars of pomegranate jelly we were left with about three cups of juice. Bring on the candy!
Pomegranate Hard Candy
1 cup pomegranate juice
2/3 cup corn syrup
2 cups granulated sugar
Powdered sugar for dusting
1. Put all ingredients into a large heavy-bottomed pot. Turn on high heat and stir until all sugar is dissolved. Bring to a boil (without stirring) and let it boil until it reaches 290° – hard crack candy stage. Watch closely and you may even want to reduce heat when you are close to 290°. Immediately remove when it reaches temperature.
2. Pour onto a marble surface or alternatively, a lightly sprayed jelly roll pan. Immediately score with knife or pizza cutter into 1-inch pieces. When cooled, break into squares.
3. Dust with powdered sugar by placing sugar and candy into a bowl and stir or large Ziplock and shake. Use a kitchen (paint) brush to brush off excess powdered sugar to give a more professional look.
4. Store in sealed jars.
Things I learned:
– Don’t use cooking spray if you pour onto marble. It makes the candy oily to the touch and affected the powdered sugar coating. I didn’t try the baking sheets.
–Immediately remove when it reaches temperature because if you leave it on too long, it will turn from red to brown quickly. Don’t fret if it browns; it still tastes good, but the color changes and the candy looks like broken beer bottle glass instead of deep red pomegranate glass.
-Keep stored in sealed jars (I prefer small mason jars) because if you just put it in a bowl on your counter, then I guarantee you will have a giant hunk of candy that will be nearly impossible to chip off a piece. 😉