I was trying to make Alton Brown's Pomegranate Molasses, but had trouble converting his "medium-low heat" to my electric (glass top) stove.

I ended up with what commenters on the above link describe as "Pomegranate Candy" because I let it get too thick and it solidified as it cooled.

Other than starting again with lower heat or less time, is there any way to rescue it? Can I reheat it with more pomegranate juice (or plain water) added to rehydrate it somehow?

  • FWIW, you can buy pomegranate molasses in many stores, and online, now, if you wanna save yourself a lot of effort.
    – FuzzyChef
    Sep 14, 2020 at 20:15
  • 1
    @FuzzyChef I have checked every grocery store in our area, including the "gourmet" stores, and no one has it. It doesn't matter now, because it didn't take very long to fix it.
    – Moshe Katz
    Sep 14, 2020 at 20:29

1 Answer 1


Yes. You can dissolve your pomegranate candy in plain water and cook it to a more usable consistency. A candy thermometer is useful here. But if you have any instant read thermometer for cooking, you should aim for around 220°F (104°C) max. If you get to 230°F (110°C), you'll be making candy again.

If you don't have a thermometer handy, I recommend getting a cup of ice. As you recook your syrup and notice it start to reduce, take a spoonful and drip a little onto your ice. That will chill it quickly and allow you to see where the final product will be texturally.

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