3 c. granulated sugar
1/2 c. cocoa
1/4 tsp. salt
1 c. milk
2 tbsp. light corn syrup
10 tbsp. butter
1 1/2 tsp. vanilla

Blend sugar, cocoa and salt in large thick saucepan. Stir in milk and corn syrup into mixture. Place over moderate heat stirring until sugar dissolves. Wipe sugar crystals from side of pan as necessary, cook without stirring until frosting reaches 232 degrees or very soft ball stage. Remove from heat. Add butter; without stirring, cool to 110 degrees or lukewarm. Add vanilla. Stir continuously until creamy spreading consistency is reached.