Instructions

1. In a 3- or 4-quart saucepan, combine sugar, milk, chocolate and corn syrup. Bring mixture to a boil over medium-high heat, stirring frequently. Reduce heat to medium and put candy thermometer in pan. Continue to cook, stirring occasionally, until mixture reaches 234° (soft ball stage). Remove from heat – do not stir. Add butter and vanilla and let cool at room temperature, without stirring, to about 110°. This should take about 1 hour. With a wooden spoon, beat until creamy and frosting begins to hold shape. If it becomes too stiff, add a few drops of hot water and beat until creamy.