Mystery Lovers' Kitchen: HEAVENLY CHRISTMAS FUDGE from author Cleo Coyle #Chocolate #ChristmasRecipe

Tuesday, December 23, 2025

HEAVENLY CHRISTMAS FUDGE from author Cleo Coyle #Chocolate #ChristmasRecipe

From Cleo Coyle: While my husband was growing up, he and his brother were big fans of their mom's Christmas fudge. Marc's mom is now in heaven, but a few years ago, I wanted him to be able to enjoy her fudge again, so I took up her "add-in" holiday tradition. You see, the fudge my mother-in-law made for her son began with the basic recipe found on jars of Marshmallow Fluff, with a few exceptions. Every year she would vary what was added. Some years were walnuts or cashews, other years salted peanuts, pecans, raisins, or M&M candies.

Cleo Coyle writes two
bestselling mystery

series with her husband.
To learn more, click here.

My choice was one of my 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. Now you can see why this "heavenly" fudge recipe is so special to us, and why we're happy to re-share it with you this Christmas Eve. Merry Christmas, everyone...

🎄 May you eat with heavenly joy!

~ Cleo

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Click here for Cleo's free recipe PDF.

☕ Cleo Coyle's "Heavenly"
Chocolate Macadamia Nut Christmas Fudge*

*Recipe slightly adapted from a jar of Marshmallow Fluff and inspired by Marc's mom, Evelyn Cerasini, who now resides in Heaven.

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
1/2 teaspoon finely ground sea salt (or 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)

Directions:

(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 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. Once the fudge is set and completely cooled, store it in an airtight container for up to ten days. (That's in theory. Ours is always eaten long before then!)