Start by pouring pure pomegranate juice into a medium saucepan. Bring the juice to a rolling boil over medium heat, then reduce the heat slightly to let it simmer. Stir occasionally for about one hour until it reduces to about ½ cup, achieving a thicker syrupy consistency.

Once your pomegranate syrup is ready, add unsalted butter, granulated sugar, brown sugar, and heavy whipping cream directly to the saucepan. Stir over medium heat until the butter melts and the sugars dissolve completely, about 5 minutes.

Continue cooking the mixture, stirring constantly to prevent scorching, using a candy thermometer to monitor the temperature, aiming for 255-260°F.

Once the caramel reaches the desired temperature, promptly remove it from the heat and stir in vanilla paste or extract, flaky sea salt, and red food coloring if using. Mix thoroughly to combine the flavors.

Prepare a greased 8x8 inch pan or a silicone mold to pour the caramel mixture into. Carefully pour the hot caramel into the prepared pan, using a spatula to spread it evenly and let it cool for about 30 minutes.

Once the caramels are firm and set, remove the pan from the refrigerator. Using an oiled knife, cut the caramel into bite-sized pieces and wrap each piece in wax paper.