Line the bottom and sides of an 8- x 8-inch baking pan with parchment paper. Make sure the paper hangs over the pan on all sides.

Brush the bottom and the sides lightly with vegetable oil.

Heat the heavy cream, butter, and hibiscus rose extract In a small saucepan. Bring to a boil while stirring to combine.

Remove from the heat and set aside.

Place the sugar, corn syrup, and water in a large, heavy saucepan set over medium heat with a candy thermometer attached to the side.

Bring the mixture to a boil, stirring. Once the sugar is dissolved, do not stir again.

Cook the mixture until the temperature reaches 248 degrees F. Swirl the pan occasionally but do not stir the mixture.

Slowly pour the cream mixture into the sugar. Be careful because the mixture will bubble up.

Continue to simmer. Do not stir. Swirl the mixture frequently, for 15-25 minutes, or until the caramel thickens and turns golden brown. While simmering, keep your eye on the thermometer and do not allow the temperature to rise above 250 degrees F.

Pour the cooked caramel into the prepared pan.

While the caramel is warm, gently scatter and press the hibiscus and rose petals over the top.

Let the caramel cool for 2 hours.

Cut it into 1-inch pieces.

Alternatively, use a small heart cutter to cut the caramels.

Wrap each piece in squares of wax paper.