Please welcome our guest today: the effervescent and always entertaining DUFFY BROWN with a mouthwatering recipe that has a special link to her books.
While others girls dreamed of dating Brad Pitt, Duffy Brown longed to take Sherlock Holmes to the prom. Today she is a National Bestselling author and conjures up who-done-it stories for Berkley Prime Crime. She has two series, the Consignment Shop mysteries set in Savannah and the Cycle Path Mysteries on Mackinac Island
Duffy has TWO giveaways today: make sure to read carefully! Now, heeeere;s Duffy!
Braking for Bodies is the second book in my Cycle Path mystery series.
It’s set on Mackinac Island, a chunk of land where Lake Michigan meets Lake Huron. The island has two main directions...up and down and with no cars that means everything is hauled by horses or bikes or on foot. If you live on the island for any stretch of time you’ll be in the best shape of your life from walking the hills or riding your bike because these are some hills!
And this is a really good thing so you can walk off all that fudge!
The town is mainly two streets, Main Street and Market Street. Main faces the water and the one street back is Market. There are the usual tourist shops of t-shirt etc but the one thing that will capture your attention right away is that there are 18...yes 18!...fudge shops in town. Ryba’s, JoAnn’s, Murdocks, Mackinac Fudge...you get the picture
Inhale the mouthwatering aromas. Partake in the deliriously delicious confectioneries. Revel in the experience – your palate will think it won the lottery! The Island doesn’t claim to have created fudge. But after one taste, you’ll agree that it was perfected here. The flavors are to die for.
The tourist center says…Born in the years following the Civil War, the tradition of fudge making is stronger than ever and fudge remains the Island’s most popular and tastiest souvenir.
I think they sell TEN tons of the stuff a year. That is a LOT of fudge. And of course there are a bazillion kinds of fudge. In addition to perfecting recipes, the art of fudge making also plays an important role on the island besides eating it...you can watch it being made. There is actually a Fudge Festival every year. Holy cow! Nothing better than a fudge festival!
All the fudge shops have big windows where you can watch men…usually it is the guys doing this ‘cuse tossing fudge is hefty work. They throw big kettles of fudge onto big marble tables then use a thing that looks like a canoe paddle to flip the fudge up onto itself. This creates one big huge loaf of fudge. Then they toss in nuts and chocolate bits and bits of maple and toffee and cookie and peppermint etc…you get the picture on to the loaf as they flip it over and over and over as it cools. Once it does cool they cut the loaf into half-moons and sell it to the salivating customers lined up at the counters.
Sooooo, after all this talk about fudge, what is your favorite? Chocolate-chocolate, maple, Oreo, lavender (yep, it really tastes like lavender) peanut butter, pumpkin pie, turtle, raspberry, blueberry (it’s really blue!)
Tell me your fave flavor and share this blog on FB or twitter and I’ll give away two Braking for Body totes from the answers.
Here is a recipe from Irma who owns The Good Stuff fudge shop in the series.
Irma’s Killer Kahlua Fudge
From her fudge shop...The Good Stuff...on Mackinac Island
1 teaspoon butter
3/4 cup butter
3 cups sugar
1 can (5 ounces only) evaporated milk
1 jar (7 ounces) marshmallow creme
1 cup (6 ounces) semisweet chocolate chips
2 tablespoons brandy
1 cup white baking chips
2 tablespoons creme de cacao or Kahlua (coffee liqueur)
Line 8-in. square pan with foil and grease with 1 teaspoon butter.
In a large heavy saucepan, combine sugar, milk and remaining butter.
Boil over medium heat so as not to burn the chocolate, stirring constantly.
Cook and stir for 4 minutes. Remove from the heat and set aside.
Divide marshmallow creme between two small bowls.
Pour half of the above sugar mixture into each bowl.
To one bowl, stir in semisweet chips until melted and stir in brandy.
Into the other bowl, stir in white chips until melted, stir in creme de cacao or Kahlua.
Spread chocolate mixture into prepared pan.
Top with white mixture; cut through with a knife to swirl. Cool to room temperature.
Chill until set completely.
Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares or rectangles.
Store in an airtight container in the refrigerator. Yield: about 3 pounds.
Irma says… Once you add the chips to the mixture, work really fast as the fudge sets up quick
We say: Thanks a million, Duffy (and Irma too!) for a great post. Check out Duffy's website and sign up for her newsletter. And visit Mackinac!
Berkley Prime Crime
Consignment Shop Mysteries
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