• 6 oz. unsweetened chocolate
• 8 T. unsalted butter
• 2 t. vanilla extract
• 1/2 c. heavy cream, heated but not scalded
• 4 c. sifted confectioner's sugar
• 1/4 t. salt

• Melt the chocolate and butter together (I do this on the stove on very low heat). Cool slightly.
• Place all ingredients in a large bowl and beat until very smooth.
• If the frosting is too thick to spread, add a few more drops of cream.

• Makes enough frosting, but the process seems flawed. In all fudge recipes I've tried, the usual procedure is to start with a chocolate/sugar mix and go from there.
• Also, I used a full cup of heavy cream; that seems to be what would be needed in any case to have sufficient liquid to dissolve the sugar.

The Herald - Times. Bloomington, Ind.: Jan 19, 2011. pg. D.8