|Sugar||2 Cup (32 tbs)|
|Light corn syrup||2 Tablespoon|
|Milk||2⁄3 Cup (10.67 tbs)|
|Unsweetened chocolate square||9 Ounce|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
Put the sugar, corn syrup, milk, and chocolate in large saucepan.
Cook over medium heat, stirring until sugar is dissolved.
Continue cooking until mixture forms a very soft ball when a small amount is dropped in very cold water (232°F.on a candy thermometer).
Stir occasionally to prevent scorching.
Remove from heat, add butter without stirring, and cool until bottom of pan feels lukewarm (about 1 hour).
Then add vanilla and beat until frosting is creamy and barely holds its shape.
Spread quickly on cake before frosting hardens.