Cranberry Eggnog Fudge
Cook Time
45 mins
Cooling Time
30 mins

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!

Course: Dessert
  • 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
  1. Butter the sides of a heavy 2-quart saucepan.
  2. 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. 

  3. Immediately remove from heat. Add butter, but do not stir.
  4. 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.)** 

  5. Add cranberries and stir vigorously until fudge stiffens and loses it gloss.

  6. When it starts to stiffen, immediately push from pan into a buttered (or foil-lined and buttered, for easier removal) 8x8 pan. 

  7. Score while warm, cut when firm.
Recipe Notes

*You have reached soft ball stage when you drop into cold water and can form a soft ball, but easily flatten when removed from water.

**If you want to speed the cooling process you can set in a large bowl or sink of cool water - don't let the water come more than half-way up the pan. But keep an eye on the temp - if it cools too much, you will have a HARD time stirring and getting into the pan before it sets. You don't want that!!