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Matt and Ted Lee, James Beard Award-winning chefs from South Carolina, recently released The Lee Bros. Charleston Kitchen (high up on our list of spring cookbooks to look out for). Inside is a wealth of classic homestyle and elevated Southern food we couldn't wait to sink our teeth into. Next up, a sticky-sweet caramel cake that won't disappoint.

Matt and Ted Lee, James Beard Award-winning chefs from South Carolina, recently released The Lee Bros. Charleston Kitchen (high up on our list of spring cookbooks to look out for). Inside is a wealth of classic homestyle and elevated Southern food we couldn’t wait to sink our teeth into. Next up, a sticky-sweet caramel cake that won’t disappoint.

Ask any Southern baker: caramel cake can reduce a fully grown adult to tears—and we don’t mean happy tears, either. It’s the icing, a challenge that makes fiddly pastries seem like a walk in Washington Park. Caramel icing is made from little more than cooked sugar and milk, but when it comes time to spread it over the cake layers, it has to be just the right temperature — warm enough to be pourable, but cool enough that, when you work it around the cake with an icing spatula, it sets in place.