Low Fat Mulberry Fudge
Low Fat Mulberry Fudge is a nice change from time to time from the usual chocolate fudge (that most of us do love!) The refreshing, slightly tart flavor of the mulberry is in some ways similar to that of grapefruit.
1-1/2 cup ripe mulberries (to make 2/3 cup Mulberry juice)
2 cups sugar
2 tablespoons granulated butter
Cook 1-1/2 cups of ripe mulberries [unripe fruit is toxic], 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 degrees.
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.
You can use this recipe for any low pectin fruit eg. Saskatoons, blueberry, elderberry, raspberry, blackberry or May-apple.