How to Make Chocolate Fudge Frosting

Introduction
So you like chocolate, huh? Then this rich frosting is for you. Yields about 2 1/2 cups.
Instructions
Difficulty: Moderately challenging
Things You'll Need
Plastic Wrap
Groceries
Candy Thermometer
Hand Mixers
Rubber Spatula
Saucepans
Wooden Spoons
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
Steps
1
Step One
Combine sugar, corn syrup, half-and-half, heavy cream and salt in a large saucepan.
2
Step Two
Stir mixture over low heat about 5 minutes, until sugar is dissolved.
3
Step Three
Bring to a boil and boil for 1 minute.
4
Step Four
Dip a pastry brush in warm water and brush the sides of the saucepan down. Remove saucepan from heat.
5
Step Five

Stir in semisweet chocolate until mixture is smooth and chocolate has melted.

6
Step Six
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.
7
Step Seven
Remove pan from heat.
8
Step Eight
Add, without stirring, butter and vanilla.
9
Step Nine
Place the saucepan in a larger pan that contains cold water and cool the mixture to 110 degrees F.
10
Step Ten
When cool, stir it with a wooden spoon until it begins to lose its sheen.

Step Eleven
Add remaining 1 tbsp. half-and-half and beat mixture until it is just blended.
12
Step Twelve
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.
13
Step Thirteen
Use immediately or cover the surface of the frosting with plastic wrap.
Tips & Warnings
The frosting will keep about one week at room temperature, three weeks in the refrigerator or up to six months in the freezer. Stir to soften the frosting before using.