|Unsweetened chocolate||2 Ounce (2 Squares Of 1 Ounce Each)|
|Light corn syrup||2 Tablespoon|
|Sugar||2 Cup (32 tbs)|
|Milk||2⁄3 Cup (10.67 tbs)|
Cut chocolate in small pieces.
Combine with sugar, milk and corn syrup, and cook slowly, stirring often, to 238° F. or soft ball stage.
Then remove from heat, cool until lukewarm or 110° F.
Add butter and vanilla and beat until creamy and thick enough to just hold its shape when dropped from spoon.
Spread on cake quickly.
Makes enough to fill and frost 1 cake or 10 cupcakes.