Cranberry-Orange Fudge

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs 45mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • combine cranberries and orange juice in a small microwave-safe bowl.
  • cover and microwave on high 2 minutes, stirring after 1 minute.
  • allow to stand covered 10 minutes.
  • coarsely chop cranberries.
  • line and 8" square baking pan with greased foil that extends over on two sides.
  • butter sides of a heavy large saucepan.
  • combine sugar, whipping cream and corn syrup.
  • stirring constantly, cook over medium-low heat until sugar dissolves.
  • using a pastry brush dipped in hot water, wash down any sugar crystals on the sides of the pan.
  • attach a candy thermometer to pan, make sure it does not touch the bottom of the pan.
  • increase heat to medium and bring mixture to a boil.
  • cook, without stirring, until mixture reaches soft ball stage (234-240 degrees).
  • test 1/2 tsp mixture in ice water (mixture will form a ball in the water but will flatten in your hand).
  • place pan in 2" of cold water in the sink.
  • add butter and vanilla; do not stir.
  • cool to approximately 110 degrees.
  • remove from sink.
  • using medium speed of and electric mixer, beat until fudge thickens and begins to lose its gloss.
  • stir in orange peel and cranberries.
  • pour into prepared pan.
  • cover and chill two hours.
  • cut into 1" pieces.
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