Sunday, May 17, 2015

Oh, Fudge! Welcome our guest, Nancy Coco! #bookgiveaway

Hi, I’m Nancy J Parra writing as Nancy Coco. In my Candy Coated series (Kensington Books), I have included 10 original fudge recipes in each book. In the latest book, “Oh Say Can You Fudge,” I decided on fudges based on different types of pie. One of my favorite pies is chocolate chip pecan pie. So I made this fudge recipe to match and it was a hit with my tasters. They even fought over the crumbs.

I hope you enjoy this fudge as much as I did. 


Chocolate Chip Pecan Pie Fudge

4 cups pecans chopped

1 ½ cups granulated sugar

1 ½ cups packed dark brown sugar

1 cup half and half

3 tablespoons dark corn syrup

1 stick butter + 1 ½ teaspoon butter for pan prep

2 teaspoons vanilla extract

2 cups mini dark chocolate chips

Preheat oven to 350 degrees. Place the pecans on a baking sheet and toast them in the oven for about 8 minutes, stirring halfway through. Remove from the oven and allow the pecans to cool.

Prepare a 9x9 pan by lining it with aluminum foil and butter the foil with 1 ½ teaspoons butter. Place 2 cups of dark chocolate mini chips in the bottom of the pan.

In a large heavy-bottomed saucepan, combine the brown and granulated sugars, the cream, and the corn syrup over medium heat. Stir until the sugars dissolve, insert a candy thermometer-ensure it does not touch the bottom or sides of the pan, and bring to a boil, stirring occasionally. Allow the mixture to boil, stirring frequently, until it reaches 238 degrees on the candy thermometer. This takes approximately 10 minutes. (I set the timer to help understand how long it takes for the temperature to reach this point.) Once at 238, remove from heat. Take out the thermometer and stir in the butter, maple and vanilla extracts, and chopped pecans.

Stir the fudge vigorously with a heavy wooden spoon. (I break more spoons making fudge. It will get thick.) Stir constantly for 10-15 minutes until the fudge loses its shine and holds its shape.

Pour fudge into the prepared pan and smooth it into an even layer. Refrigerate the fudge to set it, for at least 1 hour. Once set, remove the fudge from the pan using the foil as handles. Cut the fudge into small 1-inch pieces to serve. Store fudge in an airtight container at room temperature for up to one week.

Nancy is offering a copy of  OH SAY CAN YOU FUDGE to one lucky MLK reader. Leave a comment for a chance to win!

OH SAY CAN YOU FUDGE is the third book in Kensington's Candy Coated Mystery series by Nancy Coco, also known as Nancy J Parra.

Inspired by the gentile Victorian feel of Mackinac Island, Nancy asked the people at The Island Bookstore if anyone had ever written a mystery series set on Mackinac Island. The answer was no. Nancy went to work with a poll of Island visitors and locals. If an amateur sleuth lived on Mackinac Island, what would she do for a living? The overwhelming answer was run a Fudge Shop, of course. Mackinac Island is known for its world famous fudge. The rest is history. Nancy’s alter ego, Nancy J Parra, has an MA in Popular Fiction and a day doesn’t go by when she isn’t working on a new story or walking her own bichonpoo known affectionately on line as Little Dog.