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• 2/3 cup milk
• 2 cups sugar
• 1/8 teaspoon salt
• 2 tablespoons Light Karo© syrup
• 2 1-ounce squares unsweetened chocolate, melted
• 2 tablespoons butter
• 1 teaspoon vanilla extract

Combine milk, sugar, salt, Karo syrup and melted chocolate in a large, heavy saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved. Then, without stirring, allow mixture to boil until it reaches a temperature of 238°F on a candy thermometer (soft ball stage). Remove from heat, and allow to cool.

Add butter and vanilla, but do not stir. Allow to cool without stirring.

When bottom of pan is barely warm to the touch, beat by hand or electric mixer until frosting is creamy and thick enough to spread. If it becomes too thick to spread, thin with a teaspoon of milk and mix well. Makes enough to frost a two-layer cake.

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Note: Try this frosting with Chocolate Fudge Cake.

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