This Blood Orange Cranberry Fudge is a bit more work than easy fudge, but is great for when you're looking for that traditional fudge texture!
Originally published October 2, 2010. Updated on 8/18/2021
Day 2 of my "blood orange extract + cranberries" candy recipe binge! Only 1 more coming, I swear!
If you haven't seen yesterday's entry, check out our Blood orange cranberry easy white chocolate fudge.
Takes more time to type the name of that second recipe than it does to make it!
Anyway.
Yesterday, I mentioned the two different types of fudge, before leading you down the easy path.
Well, today's the traditional route!
Be sure to follow my instructions - stirring too much, when you're not supposed to, not allowing the syrup to cool, etc can result in a grainy fudge.
What you're aiming for here is CREAMY. Yum!
Traditional Fudge vs Easy Fudge
“Fudge” can mean one of a couple of very different products, that are made by very different techniques.
Easy Fudge
Easy fudge takes literally 5 minutes to make. You melt chocolate chips with sweetened condensed milk, add stuff, pour it out, and let it set.
A few more examples:
Easy Orange Cranberry Chocolate Fudge
Festive Easy Fudge
Ube White Chocolate Fudge
Traditional Fudge
A candy thermometer is set up in the pot and watched until the mixture reaches the “Soft Ball Stage” - around 238 degrees.
The actual degree to watch for may vary between recipes - “Soft Ball Stage” is a range of temperatures.
The mixture is usually allowed to cool for a bit, then beat by hand. The beating crystallizes the sugars in the mixture, and then smooths out those crystals.
It can take a bit of practice to get the beating part right - if you don’t beat long enough, your fudge won’t be smooth. If you beat too long, it can be crumbly.
Sucre à la Crème is another traditional style fudge recipe.
How to Make Orange Cranberry Traditional Fudge
Full recipe follows, but here's a pictorial overview to start!
Before getting started, line an 8″ square pan with parchment paper, or grease generously with butter.
Combine sugar, corn syrup, milk, and butter in a large, heavy saucepan. Heat on low, stirring until butter is melted, and all ingredients are well combined.
Raise heat to medium, stirring until it comes to a boil. Affix a candy thermometer to the side of the pan.
Cook until temperature reaches 238 degrees F (115 degrees C) – Do not stir.
WITHOUT stirring, remove fudge from heat once it reaches 238 degrees. Allow to cool to 120 degrees F (49 degrees C), without stirring. It will be runny – don’t worry!
Once the mixture cools to 120 degrees, add blood orange extract and sweetened dried cranberries.
Use a wooden spoon or strong silicone spatula to beat the mixture until it starts to lose its gloss and becomes a little cloudy.
QUICKLY pour into prepared pan.
Allow the fudge to cool completely before cutting into squares.
More Candy Making Recipes
In the mood to melt some sugar, make some gummies, or play with chocolate? I've got you!
Bananas Foster Pralines
Banana Walnut Brittle
Candy Apples
Clodhoppers
Dill Pickle Gummy Worms
Ginger Molasses Sponge Toffee
Homemade BCAA Gummies
Homemade Crunchie Bars
Homemade Jolly Rancher Candies
Hop Flavoured Beer Lollipops (LolliHOPS!)
How to Make Marshmallow Cones
Jalapeno Beer Peanut Brittle
Milk Chocolate Chai Truffles
Peppermint Patties Recipe
Pistachio Brittle
Sponge Toffee
White Chocolate Almond Amaretto Truffles
Share the Love!
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Well, the published nonsense, anyway!
Blood Orange Cranberry Fudge
Equipment
- 8 inch square glass dish
- Parchment Paper
- Candy Thermometer
- Blood Orange Extract
Ingredients
- 3 cups Granulated Sugar
- ¼ cup Corn Syrup
- 1 ¼ cups Milk
- 3 tablespoon Butter
- 1 teaspoon Blood Orange Extract
- 1 cup Dried Cranberries chopped
Instructions
- Before getting started, line an 8″ square pan with parchment paper, or grease generously with butter.
- Combine sugar, corn syrup, milk, and butter in a large, heavy saucepan. Heat on low, stirring until butter is melted, and all ingredients are well combined.
- Raise heat to medium, stirring until it comes to a boil. Affix a candy thermometer to the side of the pan. Cook until temperature reaches 238 degrees F (115 degrees C) – Do not stir.
- WITHOUT stirring, remove fudge from heat once it reaches 238 degrees. Allow to cool to 120 degrees F (49 degrees C), without stirring. It will be runny – don’t worry!
- Once mixture cools to 120 degrees, add blood orange extract and sweetened dried cranberries. Use a wooden spoon to beat the mixture until it starts to lose its gloss and becomes A little cloudy. QUICKLY pour into prepared pan.
- Allow to cool completely before cutting into squares.
Nutrition
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