persimmon fudge
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 uns...
Ingredients
- 6cupgranulated sugar
- 2cupmilk
- 1/2cupcream
- 1/2cuplight corn syrup
- 11/4 cups persimmon pulp (about 4 or
- 5fresh, or use frozen or canned)
- 8tablespoonunsalted butter
- 1cupchopped fresh dates (about 12 medjool
Directions
- 1
Persimmon Fudge 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
- 2
Purée in a food process or blender
- 3
In a large, heavy pot, mix sugar, milk, cream, corn syrup and persimmon purée
- 4
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 degree
- 5
Meanwhile, butter a 13 x 9-inch baking pan
- 6
When fudge is the proper temperature, remove from heat and cool in the pan until barely warm
- 7
Using a wooden spoon, beat in the butter
- 8
When mixture thickens and butter is absorbed, add dates