Persimmon Fudge Recipe

Persimmon Fudge Recipe

Ingredients:

6 c of sugar (granulated)
2 c of milk
1/2 c of corn syrup (light)
1/2 c of cream
1-1/4 c of persimmon pulp
8 tbsps of butter (unsalted)
1 c of dates (fresh); chopped
2 c of nuts; chopped finely

Instructions:

Grease a 13×9 inch pan.

Place the persimmon pulps inside the food processor and make a puree. Pour onto a pot and add milk, sugar, cream, and syrup.

Mix then cook above medium-low heat while stirring constantly for about an hour until the mixture reads 235-240 degrees Fahrenheit on a sugar thermometer.

Take out from the heat ; let it cool ’til barely hot. Add butter and beat thoroughly until it becomes thick then add the dates.

Transfer onto the greased pan; let it cool then cut to squares and garnish with nuts.

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