How do you get a perfect photo of fudge in the glow of Christmas lights? By having a tiny elf hold the mass of strands in the background of your shot.
Such a great helper. And a photographer (or frittata-pher as Joe likes to call me) in training. Ask Leila what she wants for Christmas, and she’ll excitedly tell you about a pink princess camera. A real one, not a toy.
I asked her what she would take pictures of and she said, “The Christmas tree! And presents! And my food! My recipes!“
Peppermint Walnut Fudge
- 2.5 cups chocolate chips Enjoy Life chocolate chips if you need allergy-free ones
- 1/2 cup full-fat canned coconut milk
- 1/4 cup coconut sugar
- 1/8 tsp. Kosher salt
- 1 tsp. pure peppermint extract
- 1/2 cup walnut halves
- In a large saucepan, combine chocolate chips, coconut milk, sugar and salt. Stir over medium-low heat until completely melted.
- Remove from heat and stir in peppermint extract and walnuts. Let cool for 10 minutes.
- Great a 9x9 casserole dish with coconut oil. Pour fudge into dish and level with a spatula. Refrigerate until set, at least 4 hours. Cut and serve.
I’ve crammed quite a few posts into the past few days and plan to take a break until after Christmas. I hope you and your family have an incredible holiday. I’ll be back before New Year’s with the final Thankful Thursday post of the year, a look back at 2012, and a look ahead to next year.