Persimmon Fudge
Description
This International dessert features Sugar, Milk, Cream, Light corn syrup, Persimmon pulp (4-5 fruits. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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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
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Chopped fresh dates
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 2796.0kcal
- % Daily Value *
- Total Fat 114.5g177%
- Saturated Fat 30.1g151%
- Cholesterol 99.9mg34%
- Sodium 60.0mg3%
- Total Carbohydrate 450.1g151%
- Dietary Fiber 12.1g49%
- Sugars 419.1g
- Protein 24.3g49%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
blending, butter, chopped, corn, cream, dessert, finely, fruits, fudge, international, light, milk, nuts, persimmon, pulp, sugar, syrup, title, unsalted, vegetarian
