Is this Pomegranate Molasses rescuable?
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?
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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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