Begin by lining an 8x8-inch baking dish with parchment paper, allowing overhang for easy removal later.

In a medium saucepan, pour in your pomegranate juice and bring it to a gentle simmer over medium heat for 5-10 minutes.

Add sugar, butter, and salt to the saucepan with the thickened pomegranate juice. Stir continuously as the mixture comes to a soft boil for about 5-10 minutes.

Carefully pour in the heavy cream while stirring continuously. Then add the vanilla extract.

Attach a candy thermometer and monitor the temperature until it reaches about 245°F (118°C).

Once the temperature is reached, pour the caramel mixture into the prepared baking dish and spread it evenly.

After the caramels have set for about an hour, cut them into squares or rectangles.