About the Book

Title: The Amish Candy Maker

Author: Laura V. Hilton

Genre: Amish Christian Fiction

Release date: February 5, 2019

Publisher: WhitakerHouse

Agnes Zook finds herself on her own in a small Amish community in Mackinac County after a tragedy kills her family. Most of the Amish call her “off in den Kopf” (strange) since she’s starting her own business and forging her own way in the community instead of relying on the bishop to take care of her. Since she’s viewed as non-submissive and too-forward for an Amish woman, she’s not courted by young men in the area.
Isaac Mast is on the verge of leaving the Amish church. He’s become a sought-after auctioneer and has a thriving business, but he feels confined by the strict rules. When his brother is severely injured in a wild fire, Isaac receives a letter from his sister-in-law, begging him to come to Mackinac County to help out while his brother is hospitalized. Isaac agrees but is unsure how to manage their young children when he has weekend auctions he’s expected to attend.
Agnes may be the answer to a prayer. Sparks fly when she and Isaac meet. But could their differences help them form a deeper connection to their faith…and each other?

My Thoughts

I enjoyed being back in the Amish community in Michigan's Mackinac County. It was fun seeing characters we met in other books. "The Amish Candy Maker" is the second book in the Amish of Mackinac County series, but Laura V. Hilton also has two novellas that fit in with the series, also. For the story to fit chronologically, the stories would go "Wildfire", "Playing with Fire" (in Plain Everyday Heroes), "The Amish Candy Maker", & " Winter's Treasure" (in Love's Christmas Blessing). When I first met Agnes in Wildfire, I didn't really like her very much. It was nice to get to know her better and see what "made her tick". I ached for Agnes and Isaac and the pain and hurt from their pasts. I felt the book flowed well and was well written. I look forward to reading more books by Laura V. Hilton.

About the Author

Laura Hilton is a member of the American Christian Fiction Writers and is a professional book reviewer for the Christian market, with more than a thousand reviews published on the web. Her first series with Whitaker was The Amish of Seymour, comprising Patchwork Dreams, A Harvest of Hearts (2012 Laurel Award winner, first place in the Amish Genre Clash), and Promised to Another; and her second was The Amish of Webster County, comprising Healing Love, Awakened Love, and Surrendered Love. Her next series was The Amish of Jamesport, featuring The Post Card, Snow Globe, and The Birdhouse. Her latest books include The Amish Firefighter, The Amish Wanderer, and Love By the Numbers. Laura and her husband, Steve, live in Arkansas with their five children, whom Laura homeschools.

Guest Post from Laura

RECIPE FOR FUDGE À LA AGNES ZOOK

Reese’s Peanut Butter Cup Fudge

Courtesy of Laura V. Hilton

1 bag (12 ounces) milk chocolate chips

1 bag (10 ounces) peanut butter chips

2 cans sweetened condensed milk, divided

6 tablespoons butter, divided

20 to 30 miniature Reese’s Peanut Butter Cups or six regular-size ones broken into four or five pieces each

For the chocolate layer: Line a greased 8-by-11.5-inch baking dish with parchment paper.

In a double boiler or metal bowl over a saucepan of simmering water, combine milk chocolate chips, 1 can sweetened condensed milk, and 4 tablespoons butter. Stir until melted and smooth.

Pour into prepared baking dish and allow to cool to room temperature, then move to the refrigerator while preparing next layer.

For the peanut butter layer: In a double boiler or metal bowl over a saucepan of simmering water, combine peanut butter chips, 1 can sweetened condensed milk, and 2 tablespoons butter. Stir until melted and smooth.

Pour on to the milk chocolate fudge layer and press pieces of Reese’s Peanut Butter Cups into the surface. If desired, group candy pieces in a grid-like fashion for easier cutting later.

Allow to cool to room temperature, then refrigerate overnight or until set.

Remove from refrigerator, lift out of the pan by the edges of the parchment paper, and cut into squares, with roughly one miniature peanut butter cup or piece of a cup per square.

Store in the refrigerator.