I used this recipe and tweaked it just a bit ... I added more fresh cream with the powdered sugar to make it less fudge-y and more frosting-y! :) It came out just fine. I also a full 1/4 cup of peanut butter because it needed a little more taste to balance the brown sugar....
Sugar concentration; 85%235° F – 240° F 112° C – 115° CFudge, Fondant, Italian meringue, Italian meringue buttercream, Pâté à bombe, 7 min frosting At this stage, the sugar syrup will form a ball in ice water. The sugar ball will be soft and flatten in your hand (will ...