Mulberry fudge

Yield: 1 batch

Measure Ingredient
1½ cup RIPE mulberries to make:
⅔ cup Mulberry juice
2 cups Sugar
2 tablespoons Butter

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

Cook 1½ 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 ⅔ 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

Submitted By JIM WELLER On 10-11-95

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