CHOCOLATE CHIP COOKED FROSTING2 1/2 cups sugar
1 cup evaporated milk
1/2 cup butter
1 (6 ounce) package semi-sweet chocolate chips
1 cup marshmallow cream
Milk (if needed for thinning)
Stir sugar, milk and butter in saucepan over medium heat until mixture reaches the soft-ball stage (232 degrees F on a candy thermometer or until a drop of the cooked mixture forms a soft ball when dropped into a cup of cold water).
Remove from heat. Add chocolate chips and marshmallow cream, stirring until melted. Gradually add drops of milk, if necessary, for spreading consistency.
Source:
Potato Chip Cookies and Tomato Soup Cake by Carole Eberly