The Caramel Frosting recipe that I dubbed the Caramel Frosting from Hell came from the January issue of Food & Wine and was written by a pastry chef from Nashville, Lisa Donovan. I have written an email into Food & Wine telling them of my disasters with the frosting. I hope to hear back from them soon. I will give them a week and if they don't put me in touch with Lisa by then, I will begin experimenting on my own by stirring in the baking soda when I take the pan from the heat. Stay tuned.........
Marlene Sorosky Gray