The flavors of this marvelous Maple Pecan Fudge are perfect for fall and winter. Readers of our Haunted Bookshop Mysteries may remember this fudge as a specialty of our amateur sleuth, bookshop owner Penelope Thornton-McClure.  |
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Marc and I are celebrating the publication of the 6th in our series (and the first new entry in nearly ten years) The Ghost and the Bogus Bestseller, now a national bestseller! As for the fudge...
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To read my full blog post and see my fun, mini videos, scroll down, or click here or on the "Read more" link below, and...
Eat with joy!
~ Cleo
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Cleo Coyle has a partner in
crime-writing—her husband.
Learn about their books
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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!
FREE RECIPE PDF
To download this recipe in a
free PDF that you can print,
save, or share, click here
or on the image below...
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)
Maple Pecan Fudge
Makes one 9-inch square pan (16 large or 25 smaller pieces)
Ingredients:
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
Directions:
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
Directions:
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.
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| Simmer vs. Boil |
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.
