Prepare Juice: In a medium saucepan, pour in 4 cups of pure pomegranate juice and bring it to a boil over medium-high heat. Reduce to a simmer for about one hour until thickened.

Combine Ingredients: Add in ½ cup of unsalted butter, 1 cup of granulated sugar, ½ cup of light brown sugar, and 1 cup of heavy whipping cream, stirring continuously over medium heat.

Cook Caramel: Heat the mixture on medium until it reaches 255-260°F using a candy thermometer, stirring occasionally to prevent sticking.

Finish Caramel: Once at temperature, stir in 1 teaspoon of vanilla and a pinch of flaky sea salt, adding red food coloring if desired. Pour into a greased loaf pan.

Cool & Cut: Refrigerate for about two hours until firm, then remove and cut into bite-sized pieces.

Wrap: Wrap each piece in wax paper to prevent sticking and keep fresh.