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    Persimmon Fudge


    Source of Recipe


    Mai

    List of Ingredients




    Persimmon Fudge

    1 cup persimmon pulp
    6 cups sugar
    2 1/2 cups milk
    1/2 cup light corn syrup
    1/2 cup butter

    Recipe



    Combine pulp, sugar, milk and syrup in large sauce pan. Cook slowly 1 1/2 to 2 hrs until mixture reaches soft ball stage or (230 degrees F) Cool to lukewarm. Stir often. Add butter. Beat well. When mixture begins to thicken, stir in 1 cup chopped nuts. Spread in buttered 8 1/2 x 13 inch pan
 

 

 

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