In honor of our Ghost reappearing in our newly released Haunted Bookshop Detective Mystery, Marc and I agreed this "heavenly" recipe was in order, but before we share our fudge recipe...
We have two (2) new
giveaways to tell you about!
GIVEAWAY #1
Coffeehouse Mystery
Giveaway!
Our first giveaway is hosted
by Kings River Life magazine...
Click Here to jump to the
Eat, Drink, and Get Buried giveaway
at Kings River Life online magazine
☕
Cleo's Prize Package:
👉 A signed print copy of Eat, Drink, and Get Buried in its beautiful new hardcover first edition!
👉 A sturdy, canvas Coffeehouse Tote Bag.
GIVEAWAY #2
Haunted Bookshop
Giveaway!
Our second giveaway is hosted
by Dru's Book Musings blog...
CLICK HERE
to Enter Our Haunted
Bookshop Giveaway
To continue reading our "Flash Fiction," click here or on the link above and jump to Dru's Book Musings blog, where you can comment to win a signed, first edition hardcover copy of our new Haunted Bookshop Detective Mystery, The Ghost and the Dead Librarian.
Good Luck, everyone!
Now, for today's recipe...
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Cleo Coyle writes two bestselling mystery series with her husband. To learn more, click here. |
☕ A Note from Cleo
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.
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. We hope you'll join us in our "spirit" of celebration, and...
May you eat with heavenly joy!
~ Cleo
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Chocolate Macadamia Nut 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 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!)
Thanks for stopping by today.
Eat, Drink, and Read with joy!