Friday, June 6, 2014

Book Review: Hot Fudge Frame up by Christine DeSmet/Recipe: Cinderella Pink Fairy Tale Fudge (With Diamonds)

Title: Hot Fudge Frame-Up
Author: Christine DeSmet
Series: Book 2, A Fudge Shop Mystery
Genre: Cozy Mystery
Publisher: Signet
Format: Paperback
Source: Received for review by Publisher
Reviewed By: Tina

It's the first annual fudge contest in Fishers Harbor, a tourist town in Door County, Wisconsin at Oosterlings' Live Bait, Bobbers & Belgian Fudge & Beer, try saying that five times fast. Ava Oosterling loves making fudge at the shop she runs with her grandfather, Gil whom Ava affectionately calls, Gilpa. Ava asks two celebrity chefs to compete with her in the contest and everyone in Fishers Harbor is gearing up for the much anticipated contest but when Ava asks Lloyd, a prominate citizen in Fishers Harbor to be one of the judges and is soon found murdered, the police then wonder if Ava could be a suspect.

Ava soon finds out that Lloyd had been grumbling among residents that Ava's fudge was no good, Ava starts to suspect Lloyd was alot more sinister because of  his strange real estate dealings meaning the end of Ava and her fudge and bait shop. I actually thought I knew who the killer was from the beginning but the author threw me for a loop when the true murderer surprised me. I could very easily imagine Fishers Harbor in my head as I was reading, feeling like I was transported there, I thought it was the perfect setting for a vacation and a murder where you least expect a murderer would be lurking.

Very suspenseful read, riveting and loveable characters, as a bonus I am also adding a recipe from the book for Ava's Cinderella Pink Fairy Tale Fudge (with diamonds), I'm a big fan of fudge I had the best fudge I ever tasted at a fudge shop in Niagara Falls, Ontario. This book brought back those memories for me.

Cinderella Pink Fairy Tale Fudge (with diamonds)

This easy, microwave recipe for a cherry-vanilla fudge is a favorite with my friends and coworkers. They like the “diamonds” they find in the fudge. (Leave out the diamonds if you don’t like the crunchy texture.) Before you cook: Prepare an 8x8-inch pan by lining it with wax paper so that the wax paper comes over the edges. Spray the paper lightly with nonstick vegetable cooking spray. 3 cups white chocolate chips (Use 2 cups if you like softer fudge.) 14-ounce can sweetened condensed milk 1 teaspoon vanilla extract 1 cup dried cherries (or can used canned whole tart cherries, chopped) Red food coloring ½ cup edible white or clear glitter (large size) for “diamonds” (optional) Pink or white luster dust (optional)

 Special note for Mystery Lovers Kitchen readers: This recipe can be mixed either on the stovetop in a heavy pan or in the microwave in a glass dish. The sugar crystals love to be “handled” by the cook, so I prefer whipping all the ingredients together at once in a pan on the stove and then constantly beating the mixture from the moment the chocolate starts melting until its glassy and ready to pour into the pan.

Microwave method: Mix the chips and milk together and melt at medium power in the microwave for about 5 minutes. Stir and return to the microwave until fully melted. Stir in the vanilla and four or five (or more) drops of red food coloring to turn it pink. Just before pouring it into the pan, blend in 1/4 cup of the glitter if you want diamonds inside the fudge. Then pour it into the pan. Sprinkle the top of the fudge with the rest of the “diamond” glitter.

 Optional: Before you sprinkle on the diamond glitter, first brush on luster dust, which is a very fine glittery edible powder you can buy in various colors. It’s best to apply luster dust with a small artist’s brush so that you don’t waste it; don’t try to shake it directly from its container onto your fudge or use your fingers. Sprinkle the rest of the “diamond” glitter on top of the luster dust. Let your fudge sit for a few hours or overnight. When ready to cut, transfer it from its pan to a cutting board. Peel off the wax paper completely. Use a knife with a smooth blade or a fudge cutter. Cut into one-inch squares or any size you prefer.

Recipe Courtesy of:


  1. Oh the fudge looks so pretty! Thank you both for sharing!
    Sandy in So. Cali

  2. Enjoy, Sandy! And photos have no calories. (Smile)

    1. Thank you for commenting, I thought I'd add the recipe along with the picture



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