Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3 cups | Confectioners' sugar |
| ½ cup | Cocoa |
| ¼ teaspoon | Salt |
| 1 cup | Milk |
| 2 tablespoons | Light corn syrup |
| 10 tablespoons | Butter |
| 1½ teaspoon | Vanilla extract |
Blend sugar, cocoa & salt in large thick saucepan. Stir in milk & corn syrup. Place over moderate heat stirring until sugar is dissolved.
Wipe candy crystals from side of pan as necessary; cook without stirring until frosting reaches 232 or very soft ball stage. Remove from heat. Add butter; without stirring, cool to 110 or lukewarm. Add extract. Stir continuously until creamy spreading consistency is reached.
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