Prepare the 4 cups of pure pomegranate juice by boiling in a medium saucepan. Simmer for about 60 minutes until it thickens to a syrup-like consistency.

Combine reduced pomegranate juice with ½ cup unsalted butter, 1 cup granulated sugar, ½ cup brown sugar, and ⅓ cup cream in a heavy-bottomed pot. Heat to 255-260℉, stirring until it bubbles and turns amber.

Stir in 2 teaspoons vanilla and 1 teaspoon sea salt. If desired, add red food coloring.

Pour into a greased loaf pan or an 8x8-inch pan lined with parchment, smoothing the top. Cool at room temperature for 15 minutes, then refrigerate for 2 hours.

After setting, cut into bite-sized pieces, separating with parchment paper, and wrap each piece in wax paper.