Try this Mulberry Fudge recipe, or contribute your own.
Suggest a better descriptionYou 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)
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Serving Size: 1 Batch (1438g) | ||
Recipe Makes: 1 | ||
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Calories: 4938 | ||
Calories from Fat: 215 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.8g | 32 % | |
Saturated Fat 14.6g | 73 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 61mg | 19 % | |
Sodium 184.4mg | 6 % | |
Potassium 438.2mg | 12 % | |
Total Carbohydrate 1220.4g | 359 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 1216.8g | ||
Protein 3.3g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4938
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