1️⃣ Reduce the Pomegranate Juice:
In a medium saucepan, bring the pomegranate juice to a boil, then reduce to a simmer for about 1 hour.
Occasionally scrape down the sides and let it cook until it becomes thick and syrup-like with a yield of about ½ cup.
2️⃣ Prepare the Pan & Wax Paper:
Grease an 8×8-inch pan (or a loaf pan).
Line it with two strips of parchment paper, covering the bottom and sides.
Cut 32 pieces of wax paper into 4-inch squares for wrapping.
3️⃣ Make the Caramel Base:
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