Boston Creme Pie Frosting

This recipe will be enough to frost two cakes and a bunch of chocolate eclairs.

12 ounce can of Condensed Milk
3 cups sugar
3/4 teaspoons salt
1/2 stick butter or margarine
1 Jar Marshmallow Fluff
3/4 teaspoon vanilla
1 12-ounce package semi-sweet chocolate pieces

Grease a Deep Cookie Sheet; set aside. In saucepan combine the first 5 ingredients. Stir over low heat until blended. Increase heat to Medium and bring to a full boil (be careful not to mistake air bubbles for boiling.)

Boil slowly! stirring constantly for 10 minutes.

Remove from heat, stir in vanilla and chocolate until chocolate is melted. Put into greased pan and cool.

Makes 2 1/2 pounds of Boston Cream Fudge Frosting.
Recipe courtesy of Royal Hearts Bakery & Catering, Middleboro, MA

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