Peppermint Walnut Fudge

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!“

Uh oh.

Peppermint Walnut Fudge

You won't miss the gluten or the dairy in this silky fudge!

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Ingredients

  

• 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

Instructions

 

• 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.

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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.

Merry Christmas!