In a medium saucepan, bring 1 cup of pure pomegranate juice to a gentle boil over medium heat. Stir occasionally as it reduces until it thickens, about 10–15 minutes.

While the juice simmers, gather the other ingredients: unsalted butter, granulated sugar, light brown sugar, heavy cream, and vanilla. Line an 8x8-inch square pan with parchment paper.

Remove the thickened juice from heat, stir in 4 tablespoons of unsalted butter until melted, then mix in 1 cup of granulated sugar, 1 cup of light brown sugar, and ½ cup of heavy whipping cream.

Return the saucepan to medium heat and whisk until fully combined and smooth. Cook without stirring until temperature reaches between 255°F and 260°F, about 15–20 minutes.

Remove from heat, stir in 1 teaspoon of vanilla and ½ teaspoon of flaky sea salt, mixing well. Optionally, add red food coloring.

Pour the caramel mixture into the prepared pan, smooth the top, and let it cool for a few minutes before refrigerating for about 2 hours.

Once set, lift it out using the parchment paper, cut into squares with an oiled knife, and wrap each piece individually in wax paper.