Title: Martha washington's fudge frosting
 Categories: Toppings, Cakes
      Yield: 1 servings
 
  1 1/2 c  Sugar
    3/4 c  Water
      1 tb Light corn syrup
      1 ds Salt
      4 oz Unsweetened Chocolate
      4 tb Butter
      1 ts Vanilla
 
  Combine sugar, water, corn syrup, and salt in small saucepan. Bring
  quickly to a boil, stirring only until sugar is dissolved. Then boil,
  without stirring, until mixture forms a very soft ball in cold water
  (232 degrees F.). Cool to lukewarm ( 110 degrees F. ). Melt chocolate
  in medium saucepan over boiling water. Add butter and vanilla. Remove
  from boiling water. Add syrup gradually, stirring constantly.
  Continue stirring until smooth and thickened. Place again over
  boiling water and stir until frosting is softened and of right
  consistency to spread. Remove from boiling water and spread on cake.
  If necessary, place over hot water to keep soft while spreading.
  Makes enough frosting to cover tops and sides of two 7 1/2x9-inch
  layers.
  
  Kate Smith Collection 1940 Published by General Foods (Courtesy of
  Barb Day)