Marilyn Renfro Gore
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1 cpersimmon pulp
2 1/2 cmilk
1/2 clight corn syrup
3/4 cpecans or walnut, chopped
How to Make Persimmon Fudge
- 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.