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Cranberry Eggnog Fudge

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!
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Course: Dessert
Cook Time: 45 minutes
Cooling Time: 30 minutes

Ingredients

  • 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

Instructions

  • 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) 8x8 pan. 
  • Score while warm, cut when firm.

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!!
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