Pomegranate Infused Chocolate Fudge

We love making this no-leftovers-ever fudge with dark chocolate to enhance the tannins in the pomegranate taste profile, but semi-sweet chocolate works well too. We wouldn’t say no to either version!

Makes 10-12 Servings


  • 10 ounces heavy cream
  • 4 ounces Red Crown Pomegranate Reduction
  • 1 pound (about 2 cups) dark chocolate or semi-sweet coarsely chopped chocolate 
  • 3 tablespoons unsalted butter, cut into small pieces
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon good quality sea salt
  • ½ cup fresh pomegranate arils


  • Butter a 9″×13″ baking pan and line with parchment to overhang sides.
  • In a metal bowl or top of double boiler, add all ingredients except salt.
  • Set over pot of gently simmering water, stirring constantly until chocolate has completely melted. Mixture will be very thick.
  • Spread into lined pan. Allow to cool to room temperature, then cut into squares.
  • Sprinkle lightly with sea salt and garnish with arils.


Red Crown Pomegranate Reduction is available at select retailers. Check here to find one close to you.