Dark Chocolate Frosting

1. 1

   Combine the sugar, corn syrup, milk and unsweetened chocolate in large saucepan.

2. 2

   Cook over medium heat, stirring until sugar is dissolved.

3. 3

   Cook to 232 degrees (100 C.) on a candy thermometer, stirring occasionally to prevent scorching.

4. 4

   Remove from heat and drop the butter on the chocolate mixture.

5. 5

   DO NOT STIR.

6. 6

   Cool until lukewarm (about 1 hour).

7. 7

   Add the vanilla and beat until frosting is creamy.

8. 8

   Spread quickley on cake.

9. 9

   NOTE: If frosting stiffens before spreading

10. 10

    is completed, add 1/2 to 1 tsp (5 ml) water

11. 11

    and beat until smooth.

* Per serving · 4 servings · Values may vary.

No additional tips available.