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+ servings
A plate of traditional style orange cranberry fudge.
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5 from 1 vote

Blood Orange Cranberry Fudge

This fudge is a bit more work than easy fudge, but really hits the spot when you're looking for that traditional fudge texture!
Prep Time5 mins
Cook Time25 mins
Cooling time1 hr
Total Time1 hr 30 mins
Course: Dessert, Snack
Cuisine: American
Servings: 36 - 1 8" x 8" pan of fudge
Calories: 95kcal
Author: Marie Porter


8 inch square glass dish
Parchment Paper
Candy Thermometer
Blood Orange Extract


  • 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


  • 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.


Calories: 95kcal | Carbohydrates: 22g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 14mg | Potassium: 13mg | Fiber: 1g | Sugar: 21g | Vitamin A: 43IU | Calcium: 11mg | Iron: 1mg