In large saucepan, combine
sugar, halt-and-half, chocolate, corn syrup and salt.
Cook over low heat, stirring just until sugar is dissolved. Cover,
cook over medium heat for 2 minutes.
Uncover, cook until candy thermometer reaches soft ball stage (234ºF),
about 5 minutes. Do not stir
while cooking. Remove from
heat; add margarine. Cool to
lukewarm (110ºF). Additional cooling may cause frosting to harden too
Add vanilla, beat until
frosting begins to thicken and loses its gloss.
If necessary, thing with a few drops of half-and-half.
Yield: Frosts 2 layer or 13X9
Contributed by John &