Here Comes the Fudge Read online

  Mouthwatering Praise for Nancy Coco’s Mysteries

  Death Bee Comes Her

  “Personable characters and lots of honey lore.”

  —Kirkus Reviews

  “Sprinkled with delightful notes on honey and its various uses, this debut novel in the Oregon Honeycomb Mystery series is a fun introduction to a new cozy series. Everett, the Havana Brown cat, is an animal delight, often proving to be smarter than the humans around him.”

  —Criminal Element

  “The author writes a captivating story with interesting characters.

  Naturally, Everett [the cat] contributes to the solution.

  A charming read.”

  —Reviewingtheevidence.com

  “This warm-hearted book is fast-paced, with realistic

  dialogue and a captivating plot.”

  —Mystery and Suspense Magazine

  Have Yourself a Fudgy Little Christmas

  “Two nasty murders, charming surviving characters, plenty

  of Christmas cheer, and enough fudge recipes for a major

  sugar rush.”

  —Kirkus Reviews

  Forever Fudge

  “Nancy Coco paints us a pretty picture of this charming island

  setting where the main mode of transportation is a horse-drawn

  vehicle. She also gives us a delicious mystery complete

  with doses of her homemade fudge . . . a perfect read!”

  —Wonder Women Sixty

  Oh, Fudge!

  “Oh, Fudge! is a charming cozy, the sixth in the Candy-Coated

  Mystery series. But be warned: there’s a candy recipe at the end

  of each chapter, so don’t read this one when you’re hungry!”

  —Suspense Magazine

  Oh Say Can You Fudge

  “Beautiful Mackinac Island provides the setting for a

  puzzling series of crimes. Now that Allie McMurphy has

  taken over her grandparents’ hotel and fudge shop, life on

  Mackinac is good, although her little dog, Mal, does tend to

  nose out trouble.... Allie’s third offers plenty of plausible

  suspects and mouthwatering fudge recipes.”

  —Kirkus Reviews

  “WOW. This is a great book. I loved the series from the beginning,

  and this book just makes me love it even more.

  Nancy Coco draws the reader in and makes you feel like you

  are part of the story.”

  —Bookschellves.com

  To Fudge or Not to Fudge

  “To Fudge or Not to Fudge is a superbly crafted, classic,

  culinary cozy mystery. If you enjoy them as much as I do,

  you are in for a real treat.”

  —Examiner.com (5 stars)

  “We LOVED it! This mystery is a vacation between the

  pages of a book. If you’ve never been to Mackinac Island,

  you will long to visit, and if you have, the story will help you

  to recall all of your wonderful memories.”

  —Melissa’s Mochas, Mysteries and Meows

  “A five-star delicious mystery that has great characters, a

  good plot, and a surprise ending. If you like a good mystery

  with more than one suspect and a surprise ending, then rush

  out to get this book and read it, but be sure you have the

  time, since once you start, you won’t want to put it down.”

  —Mystery Reading Nook

  “A charming and funny culinary mystery that parodies

  reality-show competitions and is led by a sweet heroine,

  eccentric but likable characters, and a skillfully crafted plot

  that speeds toward an unpredictable conclusion. Allie stands

  out as a likable and engaging character. Delectable fudge

  recipes are interspersed throughout the novel.”

  —Kings River Life

  All Fudged Up

  “A sweet treat with memorable characters, a charming locale,

  and satisfying mystery.”

  —Barbara Allan, author of the Trash ’n’ Treasures Mystery

  Series

  “A fun book with a lively plot, and it’s set in one of America’s

  most interesting resorts. All this plus fudge!”

  —JoAnna Carl, author of the Chocoholic Mystery Series

  “A sweet confection of a book. Charming setting, clever protagonist,

  and creamy fudge—a yummy recipe for a great read.”

  —Joanna Campbell Slan, author of the Scrap-N-Craft Mystery

  Series and the Jane Eyre Chronicles

  “Nancy Coco’s All Fudged Up is a delightful mystery delivering suspense and surprise in equal measure. Her heroine, Alice McMurphy, owner of the Historic McMurphy Hotel and Fudge Shop (as much of a mouthful as her delicious fudge), has a wry narrative voice that never falters. Add that to the charm of the setting, Michigan’s famed Mackinac Island, and you have a recipe for enjoyment. As an added bonus, mouthwatering fudge recipes are included. A must-read for all lovers of amateur sleuth classic mysteries.”

  —Carole Bugge (Elizabeth Blake), author of the Jane

  Austen Society Mystery Series

  “You won’t have to ‘fudge’ your enthusiasm for Nancy Parra’s first Mackinac Island Fudge Shop Mystery. Indulge your sweet tooth as you settle in and meet Allie McMurphy, Mal the bichon/poodle mix, and the rest of the motley crew in this entertaining series debut.”

  —Miranda James, author of the Cat in the Stacks Mystery

  Series

  “The characters are fun and well-developed, the setting is

  quaint and beautiful, and there are several mouthwatering

  fudge recipes.”

  —RT Book Reviews (3 stars)

  “Enjoyable . . . All Fudged Up is littered with delicious fudge

  recipes, including alcohol-infused ones. I really enjoyed this

  cozy mystery and look forward to reading more in this series.”

  —Fresh Fiction

  “Cozy mystery lovers who enjoy quirky characters, a great

  setting, and fantastic recipes will love this debut.”

  —The Lima News

  “The first Candy-Coated Mystery is a fun cozy due to the

  wonderful location filled with eccentric characters.”

  —Midwest Book Review

  Also by Nancy Coco

  The Oregon Honeycomb Mystery Series

  Death Bee Comes Her

  A Matter of Hive and Death

  The Candy-Coated Mystery Series

  All Fudged Up

  To Fudge or Not to Fudge

  Oh Say Can You Fudge

  All I Want for Christmas Is Fudge

  All You Need Is Fudge

  Oh, Fudge!

  Deck the Halls with Fudge

  Forever Fudge

  Fudge Bites

  Have Yourself a Fudgy Little Christmas

  HERE COMES THE FUDGE

  A Candy-Coated Mystery

  Nancy Coco

  www.kensingtonbooks.com

  All copyrighted material within is Attributor Protected.

  Table of Contents

  Praise

  Also by

  Title Page

  Copyright Page

  Dedication

  White Chocolate Caramel Fudge

  Chapter 1 - Thursday

  Chapter 2

  Chapter 3 - Friday

  Chapter 4 - Saturday

  Chapter 5 - Sunday

  Chapter 6

  Chapter 7 - Monday

  Chapter 8

  Chapter 9

  Chapter 10

  Chapter 11 - Wednesday

  Cha
pter 12

  Chapter 13

  Chapter 14

  Chapter 15

  Chapter 16

  Chapter 17

  Chapter 18

  Chapter 19 - Saturday

  Chapter 20

  Acknowledgments

  Teaser chapter

  About the Author

  KENSINGTON BOOKS are published by

  Kensington Publishing Corp.

  119 West 40th Street

  New York, NY 10018

  Copyright © 2021 by Nancy Coco

  All rights reserved. No part of this book may be reproduced in any form or by any means without the prior written consent of the Publisher, excepting brief quotes used in reviews.

  To the extent that the image or images on the cover of this book depict a person or persons, such person or persons are merely models, and are not intended to portray any character or characters featured in the book.

  This book is a work of fiction. Names, characters, businesses, organizations, places, events, and incidents either are the product of the author’s imagination or are used fictitiously. Any resemblance to actual persons, living or dead, events, or locales is entirely coincidental.

  If you purchased this book without a cover you should be aware that this book is stolen property. It was reported as “unsold and destroyed” to the Publisher and neither the Author nor the Publisher has received any payment for this “stripped book.”

  The K logo is a trademark of Kensington Publishing Corp.

  ISBN: 978-1-4967-2760-2

  ISBN: 978-1-4967-2761-9 (ebook)

  This book is dedicated to Gracie Lou, aka Little Dog, for thirteen years of inspiration, love, and companionship. You inspired the character Mal and will always be with us in story. I miss you.

  White Chocolate Caramel Fudge

  Ingredients:

  24 ounces white chocolate

  14 ounces sweetened condensed milk

  4 tablespoons butter

  1 tablespoon vanilla

  ½ cup caramel sauce

  Directions:

  In a double boiler, slowly melt white chocolate over medium heat. Be careful, it burns easily. Add sweetened condensed milk and butter. Stir until melted and combined. Remove from heat and add vanilla. Stir until combined. Heat caramel sauce for twenty seconds until easy to spoon and drizzle.

  Pour fudge into a parchment-lined 8 x 8-inch pan. Drizzle caramel sauce on top. Use a knife to swirl the caramel into the fudge. Chill until thickened. Cut into one-inch squares and enjoy! Can be stored in an airtight container in the refrigerator or freezer. Makes 32 servings.

  Chapter 1

  Thursday

  “It’s bad luck to walk under a ladder.”

  I stopped short and looked up to see Peter Ramfield salute me with a paintbrush. Waving back at him, I stepped off the sidewalk in front of the McMurphy Hotel and Fudge Shop to get a view of the new color. “Is it bad luck for you or me?” I asked.

  “I think it’s best if we don’t find out either way,” he said.

  “That’s probably true,” I called up. Lately I’ve had my fair share of bad luck and didn’t want to cause it for anyone else.

  At least now the McMurphy was remodeled and back to its glory. The historic committee had agreed I could go back to the original butter yellow color with pale blue trim. The old girl looked quite lovely decked out in her new colors.

  “How’s it looking?” Mike Hangleford called from his place on the scaffold beside Peter.

  “Looks great!” I said and did a thumbs-up motion. Mike’s company had won the bid to paint the exterior of the building.

  Winter retreated slowly on the island and this spring had been cold. The temperatures were only now reasonable for outdoor painting. The guys were pros, painting quick enough to take advantage of the warmth and make the McMurphy whole again.

  It was the last week of May on Mackinac Island and we were far enough north to still get frost. I wore a spring jacket over a hooded sweatshirt and a turtleneck made of cotton and sprigged with flowers. The sun shone warmly in a bright blue sky, but the wind was cool off the lake as it brushed up against the flowers on Main Street.

  Still, it was warm enough to paint. That was what I told myself anyway. The early bird pricing was also attractive.

  Technically we had less than one week until the tourist season started. Main Street officially opened to tourists the first week of June, but I had chosen to be open year-round. During the dark, deep winter months of January, February, and March, I had only one, maybe two guests a week. Often they were contractors working on the interiors of the stately Victorian cottages. The homes were called “cottages” and considered vacation homes, even though they were huge, sometimes three-story mansions with gingerbread accents and wraparound porches.

  “Hold the door!” my best friend, Jenn, called as I went to open it. She hurried around the scaffolding. “Thanks! Isn’t it gorgeous out?” Her face glowed, her cheeks rosy from the wind.

  “Yes,” I said. “I’m so glad the weather is finally warming up—especially with the summer season starting next week.” We both walked into the McMurphy’s lobby. My bichon-poodle pup, Mal, greeted us with a joyous bark, followed by a run and slide. She loved sliding and hitting my legs with her head first.

  Reaching down, I picked her up and scratched her behind the ears. Mella, my calico cat, opened one eye and gave the dog a disapproving look from her curled-up position on top of one of the wing-backed chairs near the fireplace.

  “I’ve got the most amazing good news,” Jenn said. “I booked the Wilkins wedding.” Jenn was not only my best friend, but was a business partner, building her event-planning operation out of my office.

  “Wonderful,” I said. “When is it?”

  “They want to be married the second week of June,” she said as she opened an app on her cell phone.

  “Wait, isn’t your wedding next week?” I had to point out the obvious. “How are you going to have time to plan hers and yours? What about your honeymoon?”

  “The Wilkins wedding is the event of the year and I am not turning down the opportunity to build my brand. Besides, they want to use your new rooftop deck. Think of the view and the pictures. It’ll be the best publicity of the year. People will start booking the entire hotel for the wedding party. You’re only a carriage ride away from historic St. Anne’s Church and the beach.”

  “But your wedding is a once-in-a-lifetime event,” I said. “You should be concentrating on that.”

  “That’s what I have you for,” she said with a wave of her beautifully manicured hand. The one-carat, princess-cut diamond on her finger sparkled in the light.

  “I’m your maid of honor, so it’s my responsibility to let you know that I don’t want work to overshadow your big day.” We walked through the pink-and-white-striped lobby of the McMurphy to the back corner, where the reception desk was.

  Frances Devaney, my general manager for the hotel, sat behind the desk working on her computer. “I have to agree with Allie,” Frances said. “As anew bride myself, I can tell you that your wedding day is more stressful than you think. Seriously, it’s very different from planning someone else’s.”

  “Pooh,” Jenn said. “I have everything about my day under control.” She raised her hand, counting on her fingers. “My dress is coming in this week from Chicago and I have an appointment with Sara Grant for final alterations. Sandy Everheart is making the cake, which is a salted honey, orange blossom cake with honey and orange buttercream frosting. She’s going to make a chocolate carriage with a bride-and-groom figure for the top. Then the rest will be decorated with real flowers that mimic my bouquet. Which I’ve ordered already. Terra Reeves is going to cater the reception, which will take place on your rooftop deck, and set up as an informal buffet. We’re having ham and scalloped potatoes, which are Shane’s favorite. Bruce Miller will deejay and we’ll dance the night away with family and friends.”

  I shook my head and smiled at t
he dreamy, determined look on her face. “You know as well as I do that even the best-planned events can take wrong turns along the way.”

  “Pish,” she said and leaned on the reception desk. “I have back-up plans for my back-up plans. It’ll be perfect and I’ll have plenty of time to work on the wedding of the year.”

  “Where are you two going for your honeymoon?” Frances asked. Frances was seventy-three years old and had gotten married last summer to my handyman, Douglas Devaney. The two had delayed their honeymoon until after the tourist season. “The Bahamas are great. Quite a bit more sun and warmth than here, although I do love our beaches.”

  Frances was five foot four at one time and had shrunk an inch or two as she aged. She had short brown hair and wide brown eyes. Today she wore a long, red sweater over a yellow blouse and a yellow and red skirt that covered her knees. Her makeup was always perfectly done. I had seen pictures of her in the ’60s and her hair had been a short bouffant. It still was well styled and you would guess she was in her early sixties.