3 tbsp. butter
3 oz. baking chocolate
2 c. confectioners' sugar
1/4 c. milk or cream
1 heaping tbsp. dark Karo syrup

Melt chocolate and butter on lowest possible heat. When melted, add sugar and milk gradually. Stir until smooth and then add Karo syrup. Keep heat very low throughout cooking period. The secret is not to boil the chocolate.