*  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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