Persimmon fudge
Persimmon fudge recipe in the fudge category
Recipe ingredients:
- 6 cups granulated sugar
- 2 cups milk
- 1/2 cup cream
- 1/2 cup light corn syrup
- 1 1/4 cups persimmon pulp, about 4 or 5 fresh, or use frozen or canned
- 8 tablespoons unsalted butter
- 1 cup chopped fresh dates, about 12 Medjool or 14 Honey dates, or boxed chopped dates
- 2 cups finely chopped nuts
Recipe method:
- Prepare persimmons by scooping soft persimmon pulp out of skins, then discarding seeds and leaves.
- Puree in a food process or blender.
- In a large, heavy pot, mix sugar, milk, cream, corn syrup and persimmon puree.
- Cook over low heat, stirring frequently, for 45 minutes to 1 hour, or until mixture reaches the soft ball stage, 235 degrees F to 240 degrees F.
- Meanwhile, butter a 13 x 9 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. It may be frozen for 3 weeks.
Tags: persimmon, recipe, fudge, recipes, cooking