The best delicious Persimmon Fudge recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Persimmon Fudge recipe today!
Hello my friends, this Persimmon Fudge recipe will not disappoint, I promise! Made with simple ingredients, our Persimmon Fudge is amazingly delicious, and addictive, everyone will be asking for more Persimmon Fudge.
What Makes This Persimmon Fudge Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Persimmon Fudge.
Ready to make this Persimmon Fudge Recipe? Let’s do it!
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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 9×13-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.
NOTE: To prepare persimmons, scoop soft persimmon pulp out of skins,
discarding seeds and leaves. Puree in a food processor or blender.
How to chop dates: Chop with a chef’s knife (with a blade 6 to 8
inches long) dusted with powdered sugar to keep dates from sticking.
Or cut dates with scissors.
Yields
10 Dozen
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