1. Line an 8 x 8-inch baking pan with parchment paper with excess hanging over the edges of the pan. (The excess parchment will act as your handle to get the caramels out of the pan later.) Dab a paper towel with some oil and rub it on the parchment paper, including up the sides. Set the pan aside.

2. In a medium saucepan, stir together the sugar, corn syrup, and . cup water. Bring to a boil over medium-high heat and continue to boil until the sugar turns amber in color, about 10 minutes.

3. Meanwhile, in a small saucepan, heat the cream, butter, and sea salt until the mixture comes to a simmer. Remove from the heat and add the cane syrup and vanilla.

4. When the sugar–corn syrup mixture turns amber, take it off the heat and slowly add the cream mixture. Be careful because the mixture will bubble up violently. (Keep your arms and hands away from the steam.) Put the saucepan over medium heat and cook the caramel until a candy thermometer registers 245 degrees to 248 degrees (the firm ball stage). Take the saucepan off the heat and pour it into the prepared baking pan lined with parchment paper. Refrigerate the caramel until it cools completely, about 1 hour.

5. Once cool, use the parchment paper overhang to remove the caramel from the pan and sprinkle with sea salt. Slice the caramel into 32 rectangular pieces. Wrap each caramel in a piece of parchment paper or a candy wrapper, and refrigerate until ready to enjoy. These caramels can also be frozen for up to six months.

From the book: FOR THE LOVE OF THE SOUTH by Amber Wilson. Copyright © 2019 by Amber Wilson. Reprinted courtesy of Harper Design, an imprint of HarperCollins Publishers.