Ingrédients pour Mulberry Fudge Chewies
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Comment préparer Mulberry Fudge Chewies
- This recipe works with low-pectin fruits like saskatoons, blueberries, elderberries, raspberries, blackberries, or mayapples.
- Gently mash 1 1/2 cups of ripe mulberries (unripe mulberries are toxic – be sure to use ripe red mulberries). Strain the mixture through a fine-mesh sieve or jelly bag to extract approximately 2/3 cup of juice.
- In a medium saucepan, combine the mulberry juice, 1 cup granulated sugar, and 1/4 cup (1/2 stick) unsalted butter.
- Cook over low heat, stirring constantly, until the sugar dissolves completely.
- Increase the heat to medium and bring the mixture to a rolling boil. Continue boiling, without stirring, until it reaches the soft-ball stage (240°F on a candy thermometer).
- Carefully remove the pan from the heat and let the mixture cool slightly until lukewarm (approximately 10-15 minutes).
- Beat the mixture vigorously with a wooden spoon until it loses its glossy sheen and becomes opaque (this will take a few minutes of consistent beating).
- Grease an 8x8 inch baking pan with butter or cooking spray.
- Pour the fudge mixture into the prepared pan and spread evenly.
- Let the fudge cool and set completely at room temperature (about 1-2 hours), or refrigerate for faster setting.
- Once firm, cut into squares and store in an airtight container at room temperature or freeze for longer storage. These candies harden when exposed to air.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
1666g
Fat
73g
Carbs
140g