Ingredients:
- 2 cups sugar
- 2 tablespoons light corn syrup
- 2/3 cup evaporated milk
- 3 squares (3 ounces) unsweetened baking chocolate
- 1/4 cup butter or margarine
- 1 teaspoon vanilla extract
Preparation:
In a large saucepan over medium heat, combine sugar, corn syrup, milk, and chocolate; stir to blend well. Cook, stirring occasionally, until mixture forms a very soft ball when a small amount is dropped into cold water, or about 232° on a candy thermometer. Remove from heat; add butter without stirring. Set aside and let cool until bottom of pan is lukewarm, about 1 hour. Add vanilla and beat until frosting is creamy and just begins to hold its shape. Spread quickly on cake before frosting hardens. Makes about 2 cups.
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