Blood Orange Cranberry Toffee
Originally published September 30, 2010, Updated on 10/10/20
So, it's officially fall! All over Twitter and the blogosphere, people are talking about getting back to baking. It's always fun to see what everyone's up to.
However, as someone who bakes year round, fall means something else to me, culinarily speaking - it means CANDY MAKING season.
Sure, it's easy to make candy year round.. I just don't, really. In the fall, you not only have the pretty colors and crisp air to inspire you... you have references to Halloween - some subtle, many not! - all around you.
Fall is when we enjoy the leaves, and plan trips to pick apples. Mmm freshly picked apples. Mmm freshly picked apples, dipped in molten, flavored sugar. Yum. Have you tried making candy apples at home? If not, click that link - our recipe is easy and tasty!
Orange and Cranberry. Yum!
Anyway, when I first posted this recipe a bit more than a decade ago, it was at the end of a themed candy making binge.
3 different fudge recipes - Easy Blood Orange Cranberry White Chocolate Fudge, Blood Orange Cranberry Fudge (Traditional), and Easy Blood Orange Cranberry Dark Chocolate Fudge - plus this toffee... all flavored with blood orange extract, and crammed with sweetened, dried cranberries!
... what can I say, I just love the combination of cranberry and orange. I’ve also got an Orange Ginger Cranberry Sauce recipe and a Cranberry Clementine Christmas Wine recipe, if you’re also WAY into that flavour combo!
Anyway, Blood Orange Extract is my favorite extract, by far. It's sunny, it's potent.. and it's pure awesomeness. Yes!
If you don't have blood orange extract on hand, I highly recommend ordering some online. It's great stuff - in addition to it’s use in this Blood Orange Cranberry Toffee, I also use it in my B-52 Cake And Tiger Tail Ice Cream!
More Holiday Treats
Looking for more inspiration for your holiday goodies tray? Whether Thanksgiving, Christmas, Easter, or any of the other holidays, here are a few ideas for you!
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Now, on to that Blood Orange Cranberry Toffee recipe!
Blood Orange Cranberry Toffee
- 1 cup Butter
- 1 cup Granulated Sugar
- 1 ½ cup Brown Sugar Packed
- 1 tablespoon Water
- ¼ teaspoon Salt
- ½-1 teaspoon Blood Orange Extract
- 1 cup Dried Cranberries Chopped
- 2 cups Dark Chocolate Chips Optional
- Before getting started, line a large baking sheet with parchment paper or a silicone baking sheet.
- Combine butter, sugars, water, and salt in a large, heavy saucepan. Heat on low, stirring until butter is melted, and all ingredients are well combined.
- Raise heat to medium, bring to a boil, and affix a candy thermometer to the side of the pan. Cook until temperature reaches 285 degrees F (137 degrees C), stirring occasionally.
- Once toffee reaches 285 degrees, remove pan from heat and stir in blood orange extract and cranberries.
- Working quickly, pour toffee out onto prepared pan. Depending on the viscosity and your own preferences, you may want to spread the toffee out a bit, to an even thickness.
- If using chocolate chips, allow toffee to cool for a minute or two. Carefully remove any excess butter from the top of the toffee, using a paper towel. Sprinkle chocolate chips over surface of toffee. Allow chips to melt, then use a spoon to spread the chocolate smoothly and evenly over the toffee.
- Chill toffee for 15 minutes or so, until set. Break into pieces, and store in an airtight container*.
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