One and a half pounds of sugar and one pint of water set on a moderate fire. Dissolve four ounces of baker's chocolate and stir in the syrup. Let boil until to a thread (236 degrees); wash down on the sides, and stir occasionally. Then sprinkle with a little cold water, and boil again to the thread. Then take off the fire. Rub with the spatula against the sides of the kettle until it commences to turn light and creamy. Take up more sugar, and so continue, until all is turned lighter. Let it stand a minute, and as soon as there forms a light crust on top, it is done. Stir through once more and use at once. Set the frosted goods in the oven for a second.