75 grams butter
700 grams granulated sugar
100 ml evaporated milk
100 ml rowan berries
200 ml water
The juice can be made in advance. If you want to make more and freeze or pasteurise it, just add double the amount of water to rowan berries by volume.
Put the rowan berries and the water into a small saucepan and simmer until the berries are tender. Mash them in the pan with a potato masher. Remove from the heat.
Place a square of muslin over a sieve and strain the juice from the berries into a measuring jug. Once most of the juice has drained through, and the berries are cool enough, draw the edges of the muslin together to form a bag and give the bag a good squeeze.
Use the butter wrapper to pre-grease a large 25 cm baking tin.
Return the juice to the saucepan. Simmer on a medium heat to evaporate some of the liquid until you have reduced it to 100 ml of fairly strong rowan berry juice concentrate.
Keeping the saucepan over a medium heat, now add the evaporated milk to the 100 ml of rowan berry juice. When it is warm, add the sugar. Once the sugar has dissolved, increase the heat and bring to a rolling boil. Stir it continuously with a wooden spoon.
Once boiling, adjust the heat so it does not boil over, and boil for exactly 8 minutes. Alternatively, if you are using a sugar thermometer, boil it until the temperature reaches 113 degrees C (235 degrees F), but do not boil it for more than 9 minutes. Remove the saucepan from the heat. Stir in the butter until it has dissolved and then pour into the pre-greased tin.
Cool on a wire tray. When half cool, score lines in the fudge with a cake knife. When fully cool, remove from the tin and break along the scored lines. Store in a tin lined with greaseproof paper or a plastic food saver box.