2 ounce unsweetened chocolate, chopped 3 cup sugar 1 cup milk 3 tablespoon light-color corn syrup ¼ teaspoon salt ¼ cup butter 1 teaspoon vanilla
Cream Cheese-Fudge Frosting
Melt 3 ounces unsweetened chocolate; cool slightly. In a large bowl beat 8 ounces cream cheese, softened, with a mixer on medium for 30 seconds. Add chocolate, 3 T. milk, 1 1 1/2 teaspoons vanilla, and a 1/8 teaspoon salt and beat until combined. Gradually add 6 1/2 cups powdered sugar until combined and spreadable. Makes about 3 1/2 cups.
*Tip
Temperature is very important to the success of this frosting. Be sure to calibrate your candy thermometer before beginning. To do this, bring a saucepan of water to boiling. Check the temperature your thermometer registers in the boiling water. Add or subtract how many degrees off it is from 212°F when measuring temperature of frosting.
