Persimmon Fudge - Just Fruit Recipes


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Persimmon Fudge

6 c Sugar
2 c Milk
1/2 c Cream
1/2 c Light corn syrup
1 1/4 c Persimmon pulp (4-5 fruits)
1/2 c Unsalted butter
1 c Chopped fresh dates
2 c Finely chopped nuts


In a large, heavy pot, mix sugar, milk, cream, corn syrup, and persimmon pulp. Cook over low heat, stirring frequently, for 45 minutes to 1 hour, or until mixture reaches the soft-ball stage (235-240'F). Meanwhile, butter a 9x13-inch baking pan.

When fudge is the proper temperature, remove from heat and cool in the pan until barely warm. Using a wooden spoon, beat in the butter. When mixture thickens and butter is absorbed, add dates.

Spread fudge in the prepared pan. When completely cool, cut into small squares. (If desired, squares may be rolled into balls and then rolled in chopped nuts.) Chill 1 day. May freeze 3 weeks.


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