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Mulberry Fudge Chewies

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.532
Energy (kCal)1788.6038
Carbohydrates (g)412.3352
Total fats (g)14.4512
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    mulberry 1 1/2 1/2 ripe 5.6438 1.2862 0.18899999999999997 0.0512
    sugar 2 cups 1611.96 403.19199999999995 0.0 0.0
    butter 2 tablespoons 171.0 7.857 5.343 14.4

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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