Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Candies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 c Sugar
2 c Milk
1/2 c Cream
1/2 c Light corn syrup
1 1/4 c Persimmon pulp (4-5 fruits)
1/2 c Unsalted butter
1 c Chopped fresh dates
2 c Finely chopped nuts
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 dates: Chop with a chef's knife (with a
blade 6 to 8 inches long) dusted with powdered sugar
to keep dates from sticking. Or cut dates with
scissors.
