Mulberry Fudge Chewies - cooking recipe

Ingredients

1 1/2 cups ripe mulberries (to make 2/3 c Mulberry juice)
2 cups sugar
2 tablespoons butter

Preparation

You 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.