3 c  Confectioners sugar
1/2 c  Cocoa
1/4 ts Salt
1 c  Milk
2 tb Light corn syrup
10 tb Butter
1 1/2 ts Vanilla extract

Blend sugar, cocoa & salt in large thick saucepan. Stir in milk & corn
syrup. Place over moderate heat stirring until sugar is dissolved.
Wipe candy crystals from side of pan as necessary; cook without
stirring until frosting reaches 232 or very soft ball stage. Remove
from heat. Add butter; without stirring, cool to 110 or lukewarm. Add
extract. Stir continuously until creamy spreading consistency is
reached.