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?

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.