Persimmon Fudge Recipe

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Persimmon Fudge

Marilyn Renfro Gore

By
@Margo46

There are a lot of great dishes that can be made out of persimmons, such as pudding, cake, cookies, pie, etc. Native persimmons are tart and have a lot of pucker power! HAHA! The newer type are sweeter; therefore, it helps to know which a recipe calls for because you will want to adjust the amount of sugar accordingly. If your recipe calls for a larger amount of sugar for a small amount of pulp, it is probably a native persimmon. This is a delicious fudge and is simple to make. I would love to read your comments if you decide to try it! And I certainly hope you enjoy it as much as we do


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Rating:

Serves:

10

Prep:

20 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

1 c
persimmon pulp
6 c
sugar
2 1/2 c
milk
1/2 c
light corn syrup
1/2 c
butter
3/4 c
pecans or walnut, chopped

Directions Step-By-Step

1
Mix pulp. sugar, milk and corn syrup in cast iron skillet or large saucepan with a heavy bottom.
2
Cook over low heat stirring often until mixture reaches 230 degrees F on candy thermometer. If you use the water method, cook until a small ball of fudge dropped into a glass of cold water forms a soft ball you can pick up.
3
Remove pan from heat and let fudge cool to lukewarm. Add butter and beat mixture well. When it begins to thicken, stir in the nuts.
4
Spread in a buttered 13 x 9 pan and cut into squares when fudge is cool.