Fudge Frosting With Light Corn Syrup
|Unsweetened chocolate squares||4 Ounce, cut into pieces (4 Squares)|
|Sugar||3 Cup (48 tbs)|
|Milk||1 Cup (16 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Light corn syrup||2 Tablespoon|
|Vanilla extract||1 Tablespoon|
Combine all ingredients except extract in a heavy 3-quart saucepan.
Heat slowly until mixture boils rapidly, stirring constantly.
Set candy thermometer in place.
Cook to 234F (soft-ball stage; remove from heat while testing).
Using a pastry brush dipped in water, wash down the crystals from sides of saucepan from time to time during cooking.
Remove from heat and cool to 110Â°F without stirring or jarring.
Mix in extract.
Beat until of spreading consistency.