Our partner’s recipe: Susan’s marshmallow chocolate fudge

• 3 squares unsweetened chocolate
• 1 tbsp. corn syrup
• 2 cups sugar
• 1 tbsp. butter
• 1 ¼ cup rich milk
• ½ tsp. vanilla extract
• ½ tsp. orange extract
• 1 cup quartered marshmallows
• Pinch of salt

• Combine chocolate, corn syrup, sugar, butter, milk and salt.

• Boil, stirring occasionally, to the soft ball stage (drop a bit of the mixture in a glass of water if it forms a ball, it’s good), 238°F. 
• Cool to slightly warmer than lukewarm (110°F).
• Add vanilla and orange extracts and beat until stiff and creamy.
• Spread quartered marshmallows in a buttered pan.
• Pour over the fudge onto the marshmallows. When cold, cut in squares.

The secret of smooth, creamy fudge is to cook it very, very slowly and to allow it to partially cool before beating.