Juice the Pomegranates: If using fresh pomegranates, start by cutting them in half and hulking the arils into a sealed bag. Roll until the arils burst to release the juice, strain, and set aside.

Make the Syrup: In a medium saucepan, combine pomegranate juice, cranberry juice, and orange peel. Bring to a boil, then simmer until reduced to 1/2 to 3/4 cup (20-30 minutes).

Prepare the Pan: Grease an 8x8-inch square pan with butter and line it with parchment for easy removal.

Combine Ingredients: Once syrup thickens, lower heat and add sugars, butter, and cream. Stir continuously for 5 minutes until smooth and glossy.

Cook to Temperature: Use a candy thermometer and cook until the mixture reaches 245°F to 260°F (10-15 minutes).

Add Flavoring: Remove from heat and whisk in vanilla extract and salt.

Set the Caramel: Pour into prepared pan and cool at room temperature for 10 minutes, then refrigerate for 1.5 hours until set.

Cut and Wrap: Use a greased knife to cut into rectangular pieces and wrap each in wax paper.