This post is sponsored in conjunction with ChristmasSweetsWeek. I received product samples from sponsor companies to aid in the creation of the ChristmasSweetsWeek recipes. All opinions are mine alone.
Eggnog isn’t just for drinking, anymore! This Cranberry Eggnog Fudge tastes just like your favorite holiday beverage, combined with cranberries to make a perfect, creamy fudge for the holiday season!
I have declared my love for fudge before. For the slow-cooked, stir-til-your-arms-fall-off, kind. The firm, but melt-in-your-mouth, kind. The kind my mama made my whole life, and then I took over when she didn’t want to do it anymore. The only fudge I’ve ever made of this type, was my mama’s recipe. Until now.
I took Mama’s recipe and converted it into this amazing cranberry and eggnog fudge, using LorAnn Oils and Flavors cinnamon bakery emulsion and Dixie Crystals sugar. And eggnog and cranberries, of course. I was nervous to try a variation other than the one I know by heart, but I wrote out a recipe and crossed my fingers it would turn out.
And y’all. Did it ever. One try. One batch. And it turned out perfectly. The stars were aligned, and this recipe was just meant to be. I was elated. I sent pictures and texts to my mama and even got her taste-test approval when she visited that weekend.
This fudge is creamy, sweet and tart, with the absolute best texture that fudge could ever have. Yes, it takes more time than throwing a few ingredients in the microwave, but it is SO worth it. I reserve my fudge-making for the holidays, and this recipe is perfect to share during Christmas Sweets Week. So, save this recipe, set aside some time, and MAKE IT!!!
And, make sure you enter the giveaway below, check out all the amazing sponsors who have made this week of special treats possible, and click on every single one of the recipes at the bottom of this page!a Rafflecopter giveaway
Cranberry Eggnog Fudge
- 3 cups Dixie Crystals granulated sugar
- 8 oz eggnog
- 2 Tbsp whipping cream
- dash salt
- 1 tsp corn syrup
- 1 tsp LorAnn Cinnamon Bakery Emulsion
- 2 Tbsp unsalted butter
- 1 cup dried cranberries
- Butter the sides of a heavy 2-quart saucepan.
- Combine sugar, eggnog, whipping cream, salt and corn syrup and cinnamon bakery emulsion in pan. Stir over medium heat until sugar dissolves, and temperature reaches 236 degrees (soft ball stage*, if you don’t have a candy thermometer). The time for this will vary with stove temperatures, but expect to spend at least 20 minutes, up to 45.
- Immediately remove from heat. Add butter, but do not stir.
- Cool to lukewarm, 110 degrees.(This can take anywhere from 15-30 minutes. Don’t rush it, but don’t let it cool too long, either.)**
- Add cranberries and stir vigorously until fudge stiffens and loses it gloss.
- When it starts to stiffen, immediately push from pan into a buttered (or foil-lined and buttered, for easier removal) 8×8 pan.
- Score while warm, cut when firm.
Beverages:Puerto Rican Coquito from A Kitchen Hoor’s Adventures
Frozen Salted Caramel White Russians from Blogghetti
Gingerbread Salted Caramel Coffee Martini from Daily Dish Recipes
Hot Buttered Caramel Apple Cider Mix from Tip Garden
Salted Caramel Martini from April Golightly
Slow Cooker Salted Caramel Hot Chocolate from Cheese Curd in Paradise
Breakfast:Chocolate Hazelnut Doughnuts from Kate’s Recipe Box
Cranberry Eggnog Quickbread from Jonesin’ For Taste Cranberry Orange Bread from Juggling Act Mama
Eggnog Cinnamon Rolls from Moore or Less Cooking
Eggnog Cinnamon Roll Donuts from Strawberry Blondie Kitchen
Candies:Chocolate Marshmallow Fudge from Cookie Dough and Oven Mitt
Cranberry Eggnog Fudge from Sweet Beginnings
Snickerdoodle Fudge from Culinary Adventures with Camilla
Desserts:Chocolate Covered Cherry Cookies from Seduction In The Kitchen
Chocolate Espresso Mousse from Karen’s Kitchen Stories
Cranberry Champagne Cupcakes from Our Good Life
Eggnog Gelato from The Redhead Baker
Festive Coconut Macaroons from For the Love of Food
Gingerbread Latte Cupcakes with Coffee Buttercream from Love and Confections
Peanut Butter Chocolate Chip Scones from Rants From My Crazy Kitchen
Peppermint Pattie-Stuffed Chocolate Cake Mix Cookies from Platter Talk
Peppermint Red Velvet Macarons from The Crumby Kitchen
Rum Spiked Eggnog Cupcakes from Hezzi-D’s Books and Cooks
Salted Caramel German Chocolate Dessert Shooter from Take Two Tapas
White Christmas Cupcakes with White Chocolate Peppermint Buttercream from Family Around the Table
White Chocolate Cranberry Coffee Cake from Who Needs A Cape?
Thank you ChristmasSweetsWeek Sponsors: Dixie Crystals, Cabot Cheese, Lorann Oils & Flavors, Torani, Joyjolt, and Sweets & Treats Boutique for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for ChristmasSweetsWeek recipes. All opinions are my own. The ChristmasSweetsWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The ChristmasSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the ChristmasSweetsWeek posts or entry.