Traditional Fudge – Blood Orange Cranberry Fudge

Day 3 of my “blood orange essential oil + cranberries” candy recipe binge! Only 1 more coming, I swear!

If you haven’t seen the past 2 days worth of entries, check out our recipes for Blood orange cranberry toffee and Blood orange cranberry easy white chocolate fudge. Takes more time to type the name of that second recipe than it does to make it!

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! On to the recipe!


Blood Orange Cranberry Fudge (Traditional Fudge)

3 cups sugar
1/4 cup corn syrup
1 1/4 cups milk
3 tbsp butter
1 tsp blood orange essential oil
1 cup sweetened 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 essential oil 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.

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