Obviously, there was some user error involved, but the recipe could do with a little more direction it doesn’t tell you when to remove the caramel from heat. My caramel turned out too light – dry and crumbly in texture instead of glossy and sticky.
Lacking boldness, I added the cream a touch early and forgot to add the vanilla completely. I have burned caramel before, and know how fast it can go from a rich, medium amber to a campfire-flavored accident. I hesitated at the amount of black pepper called for (2½ teaspoons for an 8-by-8-inch pan!), but the brownies came together easily and had a pleasantly short bake time.Īnd now a note on caramel making: Be bold. Needless to say I was immediately sold on Samantha Seneviratne’s The New Sugar & Spice cookbook and her salt and pepper caramel brownies. Chocolate wants sea salt and hot chocolate needs a healthy pinch of cayenne pepper. I’m the kind of person who triples the ground ginger in spice cake recipes and adds black pepper to her gingerbread.
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