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
Mix pulp. sugar, milk and corn syrup in cast iron skillet or large saucepan with a heavy bottom.
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.
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.
Spread in a buttered 13 x 9 pan and cut into squares when fudge is cool.