Guest Chick: Shirley Jump

Greetings, chicklets and roosters. Arlene here. I hope you had a very merry Christmas and are gearing up for a happy, healthy new year.
Lucky for us, our diets start on Jan. 1 — because I have a guest post from author Shirley Jump that includes a fudge recipe. It looks absolutely to-die-for, and there’s just enough time to whip up a batch — and devour it — before we’re gripped by resolution fever.
I must admit, I’ve never made fudge from scratch: My family’s recipe involves a bag of chocolate chips, a can of sweetened condensed milk, some butter and nuts. (It’s from the cookbook that came with my parents’ first microwave, a Sharp Carousel they bought in the early ’80s … and that still worked when they died in 2003. The recipe still works, too — but real homemade fudge like Shirley’s is probably a thousand times tastier.)
Take it away, Shirley.
First off, thank you so much for having me! I love meeting new readers! And my favorite of all — talking about hot heroes and yummy recipes 😉
I combined both of those in my Sweet and Savory Romance series, which debuted with the USA-Today bestseller, THE BRIDE WORE CHOCOLATE, and has a new release, THE BEAUTY CHARMED SANTA, out this holiday season. For those who wanted a taste of the series, I have a cool specially priced holiday bundle out right now on Kindle, Nook, and iBooks.When I sat down to write the Sweet and Savory Romance series, I decided to combine the two things I love—food and love stories. I love, love, love to cook and try new recipes, and love writing romance, too, so it seemed a natural fit. The recipes in the series are written by the characters, with the same quirky advice your grandma gives you or the simple beer and cookies kind of recipe your dad might have. I’ve tested the recipes (my thighs will attest to that!) and wanted to share one of my favorites here today. This one is from THE BRIDE WORE CHOCOLATE, a fun and flirty read about Candace Woodrow, who wakes up in the wrong man’s bed two weeks before her wedding. Sexy Michael Vogler keeps inviting Candace to walk on the wild side, a temptation that drives her to indulge in more and more chocolate as the wedding day approaches.
Candace’s My-Life-Sucks Rocky Road Chocolate Fudge
  • 2 cups sugar
  • 2/3 cup milk
  • 2 tablespoons corn syrup
  • 1/4 teaspoon salt
  • 2 squares Godiva-worthy unsweetened chocolate
  • 2 tablespoons butter
  • 1 teaspoon vanilla
  • 1/2 cup chopped peanuts
  • 1/2 cup mini-marshmallows

Smear butter all over a loaf pan and try not to cry in your grease, since we all know tears and butter don’t mix. Over medium heat, cook the sugar, milk, corn syrup, salt and chocolate. As it melts, think of it as all your troubles cooking away (okay, that analogy would probably only work on a cheesy talk show).

Once the chocolate is melted and your kitchen smells a hell of a lot better than your life, keep the heat on until your candy thermometer reaches 234 degrees. Add the butter. Remove from heat. Make a list of all the things you want to change about your life while the fudge cools to 120 degrees. Add the vanilla, beat the daylights out of the mixture. Then add the nuts and marshmallows—add extra, depending on how bad your day has been.

Spread in pan and let cool as long as you can possibly stand to wait. Cut into squares just a tad smaller than the opening of your mouth.

As a side note, I used my KitchenAid mixer to beat the fudge. That helped speed things along, which is always my goal when there’s chocolate involved 😉 And yes, this fudge goes REALLY well with your morning coffee, something I have tested 😉

Tell me, what’s your favorite holiday indulgence? Is it fudge? Cookies? Pie? Or is it something savory like mashed potatoes or homemade bread? One lucky commenter will win an ebook copy of the four-book Sweet and Savory Romances holiday bundle!


Note from Arlene: Giveaway limited to U.S. residents only. We’ll announce the winner Friday.

*Edited to add: FREE for TODAY ONLY! Get the prequel to the Sweet and Savory Romance Series, THE GROOM WANTED SECONDS. Download from Amazon before midnight EST, December 27th


34 thoughts on “Guest Chick: Shirley Jump

  1. I love the mix of salt and chocolate. I’m taken by chocolate covered pretzels, especially when I freeze them.

    I’m feeling the high salt content of the holiday food right now.


  2. Sugar cookies, apple pie, coffee cake. I think I might need to try the fudge (read The Bride Wore Chocolate many years ago), assuming it works without the nuts? I have a nut allergic daughter.

  3. Ooh, must try this fudge. I love the mix of salty and chocolate – have been known to devour chocolate-covered pretzels by the handful.

    My favourite holiday treats are the special cookies that I bake only at this time of year. My MIL sugar cookie recipe, the shortbread cookie recipe that’s been handed down in my family for many generations, and the melt-in-your-mouth pecan fingers that leave a fine dusting of powdered sugar down your front. You can pretend it’s snow, hehe.

  4. Hi Shirley! Thanks for sharing your stories and recipe with us! I’ve only ever tried to make fudge completely from scratch once and it came out runny. It tasted great so I couldn’t let it go to waste. I ate it with a spoon. 😉 Like Arlene, I do the microwave shortcut fudge. I think I’ll give your recipe a whirl and see how it goes.

  5. Shirley, the recipe sounds simply divine!!! Can’t wait to to try it! My holiday indulgence is delicious scoops of dressing topped with giblet and cranberry sauce on the side. I’m talking extra servings! And I must have slices (yes, with an s) of pecan pie with gobs of whipped cream. All of which I must confess to enjoying all through the year!!

  6. I love fudge & homemade cookies & candied sweet potatoes & dressing the way my mom made it. Sounds like a real healthy holiday menu huh? 🙂

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