Tuesday, May 12, 2020

Chocolate Macadamia Nut Fudge from Cleo Coyle + #Giveaway News


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From Cleo Coyle: Today is National Nutty Fudge Day (you had no idea, right)? Well, it is. And since I'm all for celebrating any kind of holiday, I thought it would be fun to share a simple but absolutely delicious fudge favorite in our house.

While my husband was growing up, he and his brother were big fans of their mom's Christmas fudge. Her recipe was simply the one found on the Marshmallow Fluff jar with a few exceptions. Every year she would vary what was added. Some years there were walnuts or cashews, other years salted peanuts or pecans, and then there were maraschino cherries, raisins, or even M&M candies.

As a tribute to Marc's mom, I joined in her "add-in" tradition. My choice was one of my absolute favorite nuts (the kind you eat). The result? Marc said my macadamia nut fudge tasted better than any of the varieties he'd eaten in past years. High praise indeed. 


So let's get that fudge going...



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

Click for Cleo's free recipe PDF.



Cleo Coyle's
Chocolate Macadamia Nut Fudge*

*Recipe slightly adapted from a jar of Marshmallow Fluff and inspired by Marc's mom, Evelyn Cerasini

Makes enough fudge to fill a 9x9 pan (for thicker fudge use 8x8)

Ingredients:

4 tablespoons butter 
2 ½ cups white, granulated sugar
1 (5-ounce) can evaporated milk 
7.5-ounce jar of Marshmallow Fluff 
½ teaspoon table salt 
1 teaspoon vanilla 
1 (12-ounce) package semi-sweet chocolate chips 
1/2 to 3/4 cup chopped macadamia nuts (measure after chopping)

(1) First line a 9x9 or 8x8 pan with parchment or wax paper, allowing a little extra to hang over the sides for handles. (You will use the handles to lift the fudge block out of the pan for easy cutting.) Lightly butter the paper to prevent sticking.

(2) In a medium-sized saucepan (non-stick, if possible), over low heat, melt the butter. Then add the sugar, evaporated milk, Fluff, and salt. Stir over low heat until ingredients are well blended. 

(3) Increase the heat until the mixture is boiling. (Not simmering or burping but truly boiling.) Continue to boil while slowly stirring constantly, for 6 to 7 minutes (do not cut this time short). Remove from heat and let cool for about about 2 minutes. (Why? If the mixture is still boiling when you add the vanilla, the intense heat will destroy the extract's full flavor.) Now add the vanilla and chocolate chips and stir until chips are melted and everything is blended. Fold in the nuts. 

(4) Pour the mixture into your prepared pan and let cool at room temperature, uncovered, for at least two hours before cutting. Store the fudge in an airtight container at room temperature for up to ten days. (That's in theory. Ours is always eaten long before then!)




Click for Cleo's free recipe PDF.




Eat (and read) with joy!   

New York Times bestselling author
of 
The Coffeehouse Mysteries &
Haunted Bookshop Mysteries


This is us >> Alice and Marc.
Together we write as Cleo Coyle

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12 comments:

  1. Looks so good I already printed and going to the grocery store today for what I need. Thanks for the recipe.😊

    ReplyDelete
  2. You're welcome, enjoy the fudge. It's a great comfort recipe for these stressful days. Be well and stay safe...

    ~ Cleo
    Sign up for Cleo’s free Newsletter

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    ReplyDelete
  3. That fudge looks awesome. I'm a big fan of macadamia nuts and I can't wait to try the recipe.

    ReplyDelete
    Replies
    1. Enjoy it, Dianne. Chocolate makes everything better or at least *seem* a little better. Ditto for chocolate with nuts (the kind you eat). xoxo

      ~ Cleo
      Sign up for Cleo’s free Newsletter

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      “Where coffee and crime are always brewing…”
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      Delete
  4. Chocolate shared with nuts works, too (if you choose those you share with carefully!).
    Looks yummy.

    ReplyDelete
    Replies
    1. Agree, Libby (LOL) as long as we're talking about the "quirky" kind of nut and not the kind with a grudge and a carving knife. :)) As always, so glad to see you stopping by the Kitchen. Be well and stay safe. And that goes for everyone.

      ~ Cleo

      Delete
  5. That looks so good. I make fudge every Christmas holiday with the Fanny May recipe. Uses marshmallows. I have requests for it at work, but may not be at the work building this year. You recipe looks similar in some ways. I bet it is delicious. And you have a lot of other things to explore - books, newsletters and recipes that look interesting. I love the book cover. Thanks Cleo

    ReplyDelete
  6. I would have to make them with peanuts instead of macadamia nuts since I'm allergic to all other nuts but not peanuts. Different oils.

    ReplyDelete
  7. Looks like a tasty recipe. Love all of your books. Thanks for all your newsletters, something I enjoy reading during these quarantine days & social distancing.
    cmeier2

    ReplyDelete
  8. I have been wanting fudge lately but, since I am only able to eat one piece, I never make it. But, it really looks good.
    lkish77123 at gmail dot com

    ReplyDelete
  9. Cleo, the fudge looks incredible. Can't wait to try this. Thanks. ~ Daryl

    ReplyDelete
  10. Sharon GuagliardoMay 14, 2020 at 10:12 PM

    I just made some fantasy fudge! I will definitely try your version.

    ReplyDelete