Mulberry Fudge

* Exported from MasterCook *

MULBERRY FUDGE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Fruits Candies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c RIPE mulberries to make:
2/3 c Mulberry juice
2 c Sugar
2 tb Butter

You can use this recipe for any low pectin fruit eg.
Saskatoons, blueberry, elderberry, raspberry,
blackberry or May-apple.

Cook 1 1/2 cups of RIPE mulberries [unripe fruit is
toxic- see about Red mulberry], mash and drain through
a fine sieve or jelly bag to obtain the juice: about
2/3 cup yield. Mix juice with sugar and butter and
cook over low heat until sugar dissolves. bring to a
boil on medium and boil WITHOUT stirring until
soft-ball candy stage- 240 Deg F. Remove from heat;
cool until lukewarm and beat with a wooden spoon until
mixture looses its gloss. Press into a buttered pan
and cut into squares before the candy hardens.

Keep in a tightly covered dish or freeze because this
candy hardens when exposed to the air.

From: Edible Wild Fruits and Nuts of Canada,
published by the National Museums of Canada,
ISBN 0-660-00128-4

Posted by: Jim Weller



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