1 tablespoon fresh lemon juice (save the zest for the fudge)
2 tablespoons milk
FUDGE
2 cups fresh or frozen huckleberries (wild Maine blueberries are good, too)
1¾ cups sugar
1 small can (5 oz.) evaporated milk
½ cup butter
1½ cups white chocolate morsels
4 cups miniature marshmallows
zest from one large lemon
½ cup chopped walnuts (optional) or more to taste
Instructions
Heat oven to 375 F. Line an 8x8-inch baking pan with a piece of parchment, extending over two sides. This will serve as a "handle" to lift your fudge out when it's firm.
In a small bowl, combine flour, salt, and sugar. Cut in the shortening and butter with a pastry blender or your fingers until you have no lumps of butter bigger than a pea.
Add lemon juice and milk. Toss with a fork until combined.
Press firmly into the prepared baking pan and poke holes into the dough with a fork, covering entire pastry evenly. Press all the way to the bottom of the pan. Bake for 25 minutes, or until the crust begins to turn brown around the edges. Move to a cooling rack. While pan is still warm, brush a little butter on the two sides of the pan without parchment, to keep the fudge from sticking.
FUDGE:
In a large saucepan over medium-low heat, combine huckleberries, sugar, evaporated milk, and butter. Stirring constantly, bring to a boil. Continue to cook, stirring occasionally with a heat-proof silicone spatula, until the mixture thickens and reaches a temperature between 235-240 F. (If you are high-altitude, don't forget to adjust for this by subtracting 1 degree for each 500 feet above sea level.)
Remove from heat and stir gently a few times, allowing bubbles to settle down. Add the white chocolate, marshmallows, and lemon zest. Stir until incorporated and pour over baked crust.
Allow fudge to cool, then refrigerate several hours. Slide a thin knife along the two buttered sides, then lift the fudge onto a cutting board and cut into squares.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=7599