2 c. sugar
2 sq. unsweetened chocolate
2 tbsp. corn syrup
2/3 c. milk
2 tbsp. butter
1 tsp. vanilla

Cut chocolate into small pieces and cook with sugar, corn syrup and milk. Stir until sugar is dissolved. Cook until syrup forms a soft ball when put in cold water, 232 degrees. Remove from heat. Add butter and cool to lukewarm, 110 degrees. Add vanilla and beat until frosting is creamy and thick enough to spread. Enough for 1 cake.