Is this Pomegranate Molasses rescuable?
Yes. You can dissolve your pomegranate candy in plain water and cook it to a more usable consistency. A candy thermometer is useful here. But if you have any instant read thermometer for cooking, you should aim for around 220°F (104°C) max. If you get to 230°F (110°C), you'll be making candy again.
If you don't have a thermometer handy, I recommend getting a cup of ice. As you recook your syrup and notice it start to reduce, take a spoonful and drip a little onto your ice. That will chill it quickly and allow you to see where the final product will be texturally.