If using fresh pomegranates, begin by juicing them: place all arils in a sealed plastic bag, remove all air, and gently roll with a rolling pin until the arils have burst. Strain the juice through a fine mesh sieve, pressing the arils to extract as much liquid as possible. In a heavy-bottomed saucepan, combine the pomegranate juice, cranberry juice, and finely chopped orange peel. Heat over medium until it starts to boil lightly, then reduce to medium-low and let it gently simmer. Continue to simmer and occasionally whisk until the mixture reduces to about 1/2–3/4 cup of syrup. The syrup is ready when dragging a spatula along the pan leaves a trail that takes a moment to fill in and the syrup coats the back of a spoon.

While the syrup is reducing, lightly spray or grease an 8x8-inch pan and line it with parchment paper, making sure the parchment covers the sides for easy caramel removal later.

Remove the orange peel from the reduced syrup using tongs. Add the granulated sugar, light brown sugar, butter cubes, and heavy cream to the saucepan. With the heat on medium-low, stir until the butter is melted and the sugars are fully dissolved. Attach a candy thermometer, increase the heat to medium, and bring the mixture to a boil. For softer caramels, cook to 245–250°F; for firmer caramels, cook to 255–260°F. I actually prefer making them on the firmer side for easier wrapping and eating!

Once the caramel reaches your desired temperature, remove it from the heat. Immediately whisk in the vanilla extract and sea salt. Then, carefully pour the caramel into the prepared pan, spreading evenly. I like to add my vanilla at the very end so its flavor stays vibrant. Place the pan in the refrigerator and let the caramels cool and set for about 1.5 hours.

Once fully set, lift the caramel block out of the pan using the parchment paper and place it on a cutting board. Using a knife lightly greased with cooking spray, cut the caramels into 1/2 x 1 1/2-inch rectangles. For easier handling, keep the parchment underneath to prevent sticking. Wrap each caramel in wax paper to store.