Mulberry Fudge Chewies – a delicious recipe with mulberries, sugar, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
You can use this recipe for any low pectin fruit eg.
2
Saskatoons, blueberry, elderberry, raspberry, blackberry or May-apple.
3
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.
4
Mix juice with sugar and butter and cook over low heat until sugar dissolves.
5
bring to a boil on medium and boil WITHOUT stirring until soft-ball candy stage- 240 Deg F.
6
Remove from heat; cool until lukewarm and beat with a wooden spoon until mixture looses its gloss.
7
Press into a buttered pan and cut into squares before the candy hardens.
8
Keep in a tightly covered dish or freeze because this candy hardens when exposed to the air.
437
kcal
Calories
6
g
Fat
100
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 3 ingredients. The key ingredients include: 1 1/2 cups ripe mulberries (to make 2/3 c Mulberry juice), 2 cups sugar, 2 tablespoons butter.
Yes, Mulberry Fudge Chewies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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