Go to: Just Fruit Recipes Home Page|
Click/Tap 'Back' to go to the recipe list you were browsing.
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.
Click/Tap here for the Printer friendly version. (Just shows the recipe only)
You can Click/Tap Back to return here.