Persimmon fudge
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Persimmon fudge
  Fudge    Fruit  
Last updated 6/12/2012 12:50:35 AM. Recipe ID 12007. Report a problem with this recipe.
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      Title: Persimmon fudge
 Categories: Candies, Fruit
      Yield: 10 Dozen
 
      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.
  
  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.
  




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Recipe ID 12007 (Apr 03, 2005)

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