In a medium saucepan, pour in 2 cups of pure pomegranate juice and bring it to a boil over medium-high heat. Once boiling, reduce the heat to a gentle simmer and let it cook for about 60 minutes, stirring occasionally until it reduces to a syrupy consistency and measures around ½ cup.

While the pomegranate juice is reducing, prepare your workspace. Grease an 8x8-inch pan and line it with parchment paper, leaving some overhang. Cut 32 pieces of wax paper, roughly 4x4 inches each.

Once the pomegranate juice has reduced, add 4 tablespoons of unsalted butter, 1 cup of granulated sugar, and ½ cup of light brown sugar to the pot. Pour in 1 cup of heavy whipping cream and stir until well combined.

Increase the heat to medium and cook the mixture, stirring occasionally to prevent scorching, until it reaches 255-260℉.

After taking the caramel mixture off the heat, quickly stir in 1 teaspoon of vanilla extract and a pinch of flaky sea salt. Optionally, add a drop of red food coloring.

Carefully pour the caramel mixture into the prepared pan and let it cool at room temperature for about 2 hours until fully set.

Once set, use the parchment overhang to remove the caramels from the pan. Cut into squares and wrap each piece in wax paper immediately to prevent sticking.