Things You'll Need:
- 2 c. sugar
- 1/4 c. light corn syrup
- 1/2 c. plus 1 tbsp. half-and-half (more as needed)
- 1/2 c. heavy cream
- 1/8 tsp. salt
- 6 oz. finely chopped semisweet chocolate squares
- 2 tbsp. unsalted butter
- 1 tsp. vanilla
- Plastic Wrap
- Groceries
- Candy Thermometer
- Hand Mixers
- Rubber Spatula
- Saucepans
- Wooden Spoons
- Plastic Wrap
- Saucepans
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Step 1
Combine sugar, corn syrup, half-and-half, heavy cream and salt in a large saucepan.
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Step 2
Stir mixture over low heat about 5 minutes, until sugar is dissolved.
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Step 3
Bring to a boil and boil for 1 minute.
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Step 4
Dip a pastry brush in warm water and brush the sides of the saucepan down. Remove saucepan from heat.
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Step 5
Stir in semisweet chocolate until mixture is smooth and chocolate has melted.
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Step 6
Brush down the sides of the saucepan again with the wet pastry brush and place the pan over medium heat. Cook, without stirring, until the temperature reaches 238 degrees F on a candy thermometer.
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Step 7
Remove pan from heat.
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Step 8
Add, without stirring, butter and vanilla.
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Step 9
Place the saucepan in a larger pan that contains cold water and cool the mixture to 110 degrees F.
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Step 10
When cool, stir it with a wooden spoon until it begins to lose its sheen.
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Step 11
Add remaining 1 tbsp. half-and-half and beat mixture until it is just blended.
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Step 12
Scrape down the sides of the pan with a rubber spatula. Let stand and stiffen for 5 minutes. Then, if necessary, adjust the consistency of the frosting by stirring in half-and-half 1 tsp. at a time until it is spreadable.
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Step 13
Use immediately or cover the surface of the frosting with plastic wrap.
