Tuesday, October 23, 2018

Cleo Coyle's Maple Pecan Fudge with a Haunted Halloween #Giveaway

The flavors of this fabulous Maple Pecan Fudge are perfect for fall. Readers of our Haunted Bookshop Mysteries may remember this homemade fudge as a specialty of our amateur sleuth, bookshop owner Penelope Thornton-McClure. 

Pen brought a pan of it to the housewarming of her good friend Seymour (the quirky mailman) whose odd inheritance was linked to a puzzling murder in our 5th Haunted Bookshop Mystery The Ghost and the Haunted Mansion.

As most of you know, we're now celebrating the publication of the 6th in our series (and the first new entry in nearly ten years) The Ghost and the Bogus Bestsellernow a national bestseller. Scroll down to learn more about a chance to win a signed copy, a fun tote bag, and an autographed collection of our recipe cards.

Now for that fudge...


Cleo Coyle has a partner in
crime-writing—her husband.
Learn about their books
by clicking here and here.

A Note from Cleo

Some fudge recipes use artificial maple flavoring, not this one. Real maple syrup makes all the difference in each mouthwatering morsel. To create "Penelope's Haunted Bookshop Fudge," Marc and I started with a basic marshmallow fudge recipe. This approach made sense for Pen, who spends her days running a busy bookshop. 

In other words, this recipe works great for cooks without much experience making candy. You won't even need a candy thermometer. The recipe is nearly foolproof, creating creamy, beautifully flavored fudge that's great for eating or gifting, just as Pen did in The Ghost and the Haunted Mansion.

To learn more about our Haunted Bookshop series and the sleuthing adventures of an earnest widow who investigates crimes with the help of a hardboiled ghost, visit our online home at: HauntedBookshopMystery.com and read with *spirited* joy! 


To download this recipe in a
free PDF 
that you can print,
save, or share, 
click here
or on the image below... 

Click for the Free Recipe PDF

Cleo Coyle's
Haunted Bookshop
Maple Pecan Fudge 

Makes one 9-inch square pan (16 large or 25 smaller pieces)


Measure out and have ready:
4 cups mini-marshmallows
3/4 cup pure maple syrup (and not “pancake syrup”)
4 Tablespoons butter
3 cups white chocolate chips
1/2 teaspoon pure vanilla extract
1 cup finely chopped pecans

Boil and stir:
1-1/4 cups evaporated milk
1 cup white granulated sugar
1 cup light brown sugar
2 Tablespoons butter
1 teaspoon Kosher salt or coarse sea salt (do not sub table salt)

(Optional) Garnish with:
1/3 to 1/2 cup roughly chopped pecans 


Step 1 – Prep pan and first list of ingredients: Lightly butter a 9 x 9-inch square pan and line it with parchment paper (the butter helps the paper stick). Allow paper to extend over the long sides of the pan to create handles (as shown below). This will allow you to remove the fudge and easily cut it after it sets. Measure out ingredients in the first list and have them ready to add rapidly at the next stage. 

Step 2 - Cook fudge: Into a large saucepan, combine evaporated milk, brown and white sugars, 2 T butter, and salt. Place over medium-high heat and stir occasionally (important to prevent burning). Wait for the mixture to come to a full rolling boil.

Simmer vs. Boil

Now begin to stir constantly and time the fully rolling boil for 7 full minutes—do not boil beyond 7 minutes. (If you wish to use a candy thermometer to be precise, the temperature you want to reach is 235 degrees F. This is the soft ball stage.) After 7 minutes of boiling, stir in the 4 cups of mini marshmallows. Continue stirring rapidly until they are completely melted.

When the marshmallows are melted, stir in the maple syrup and butter. When the butter is melted, remove the pan from the heat and add the white chocolate chips, a little at time, stirring well to encourage quick melting. When the chips are melted, stir in the vanilla extract. Finally, stir in the chopped pecans.

Step 3 – Pour and garnish: Pour the fudge batter into your parchment paper-lined 9 x 9-inch pan. Tilt pan gently to even out. (Optional) To increase the pecan flavor and crunch, sprinkle chopped pecans evenly over the top as a garnish.

Step 4 – WARNING! Cool first and then chill: Do not agitate or move the pan as it cools, allow it to set. And do not cover the top of the pan with plastic wrap until the fudge has completely cooled; otherwise, steam will condense and your fudge will become soggy. Once the pan of fudge is cool, you can then loosely cover the top of the pan with plastic wrap or foil and place the pan in the refrigerator, chilling until firm. Remove the pan of firm fudge from the fridge, lift the fudge block out of the pan using the parchment paper handles, and cut the block into squares. Store fudge squares in an airtight container in the refrigerator. 

Eat (and read) with joy!

~ Cleo Coyle

New York Times bestselling author
The Coffeehouse Mysteries 

Alice and Marc in Central Park. 
Together we write as Cleo Coyle. 

Learn more about us here.
Friend us on facebook here.
Follow us on twitter here.
Visit our online coffeehouse here


Now a National Bestseller!

The prim bookseller and
hardboiled ghost team up again
to catch a cunning killer in...

The Ghost and the Bogus Bestseller

"He is hardboiled in the tradition
of Philip Marlowe, and she is a genteel
Miss Marple; yet the two opposites
make an explosive combination..."

—Midwest Book Review

Our NEW Coffeehouse Mystery!

Mystery Pick of the Month! --Library Journal

Amazon * B&N

IndieBound * BAM


"A gripping and entertaining mystery"
--Library Journal (Starred Review) 
"Penetrating insights" --Kirkus Reviews 
"Sure to delight" --Publishers Weekly

The Coffeehouse Mysteries are bestselling
works of amateur sleuth fiction set in a landmark
Greenwich Village coffeehouse, and each of the
17 titles includes the added bonus of recipes. 

Cleo is now working
on her next book!

Don't miss her news...

To sign up for Cleo Coyle's
Coffeehouse Mystery Newsletter
and get the latest news on
Cleo's books, 
bonus recipe,
fun giveaways!






Or on the image below and visit Kings River Life magazine, where you can enter to win a signed copy of our new Haunted Bookshop Mystery: 
The Ghost and the Bogus Bestselleralong with a "Jack is back" tote bag (perfect for all your trick-or-treating needs), and an autographed set of our favorite glossy recipe cards.


Have a *spirited* time, everyone, 

and  Happy Halloween!

~ Cleo


  1. This sounds so delicious! I love that you state to use real maple syrup. There is no substitute, amysue511 (at) gmail (dot) com.

    1. Amy - Thank you, I agree! Real maple syrup brings sweet, buttery, authentic flavor to this fudge, so much better than bottled flavoring. Hope you enjoy it, and cheers for dropping by.

      ~ Cleo Coffeehouse Mystery.com
      “Where coffee and crime are always brewing…”
      Cleo Coyle on Twitter
      Friend or Follow Cleo Coyle on Facebook

  2. I have not eaten Maple Pecan fudge, it sounds lovely. And your recipe looks as elegant and fun as candy making can be. little lamb lst at yahoo dot com.

    1. Thank you, Lil! Candy making can be tricky, but rewarding. I like to share recipes that are fairly easy to follow and don't absolutely need a candy thermometer. I hope this fudge allows even novice cooks to have some fun. Happy Halloween season and thanks for stopping by the Kitchen!

      ~ Cleo Coffeehouse Mystery.com
      “Where coffee and crime are always brewing…”
      Cleo Coyle on Twitter
      Friend or Follow Cleo Coyle on Facebook

  3. The new book is terrific (of course)!

    This sounds pretty much irresistible. I'll need to buy a few things.

    1. Libby - So great to know you enjoyed our new book. THE GHOST AND THE BOGUS BESTSELLER is an actual bestseller now, thanks to wonderful readers like you. I always, always appreciate your stopping by the Kitchen. May your Halloween season be delicious, especially now that Jack is back! ;)

      ~ Cleo Coffeehouse Mystery.com
      “Where coffee and crime are always brewing…”
      Cleo Coyle on Twitter
      Friend or Follow Cleo Coyle on Facebook

  4. I love fudge and this is a nice change from chocolate. Thanks for another great recipe.