Free Recipe Mulberry Fudge
Recipe Type: F Recipes
Recipe Preparation: boil
Cooking Ingredients for Mulberry Fudge Recipe
1-1/2 c RIPE mulberries to make:
2/3 c Mulberry juice
2 c Sugar
2 tb Butter
Mulberry Fudge Preparation
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 Posted to MM-Recipes Digest V3 #190 Date: Mon, 8 Jul 1996 23:14:17 -0500 From: pickell@cyberspc.mb.ca (S.Pickell)
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Mulberry Fudge?
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