Maple Pecan Fudge from Cleo Coyle's Haunted Bookshop Mysteries

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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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Pen brought a pan of this homemade maple fudge 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

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...

To download my Maple Pecan Fudge recipe now as a free PDF, click here.

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

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: and read with *spirited* joy! 


To download this recipe in a
free PDF 
that you can print,
save, or share, 
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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 of
The Coffeehouse Mysteries

Yes, this is me, Cleo (aka Alice). 
Friend or follow me on facebook here.
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Visit my online coffeehouse here.

A "Best Book of 2018!"

~ Suspense Magazine

"A magnificent cold case 
mystery." ~ Fresh Fiction 

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"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

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culinary mystery with a
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Our culinary mystery includes
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This culinary mystery includes
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The Coffeehouse Mysteries are bestselling works of amateur sleuth fiction set in a landmark Greenwich Village coffeehouse, and each of the 18 titles includes the added bonus of recipes. 

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