Persimmon Fudge Recipe


Ingredients

6 cup sugar
2 cup milk
1/2 cup cream
1/2 cup light corn syrup
1 1/4 cup persimmon pulp (4-5 fruits)
1/2 cup unsalted butter
1 cup chopped fresh dates
2 cup finely chopped nuts


Directions

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.

Source: "Gooey Desserts" by Elaine Corn


Servings: 10 dozen

 

 

Persimmon Fudge Recipe brought to you by Recipe Ideas


Categories: Candy; Fudge


The History of Recipes

It is quite feasible to follow the history of transcribed cooking instructions far back into the distant past, at least as far as the ancient Egyptians, and possibly even further. Interesting though that is, mostly, these early records were just simple hieroglyphic instructions for preparing meals.

Moving on, there were a couple of interesting books which date from the 1300s ; a cookery book called `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these are unconnected to the indian food that is popular today, but instead recipes for the types of food served to the rich and powerful of those days.

By the time we get to the twentieth century, cookery books are in high demand, mostly due to more people being able to read, more spare time and having more disposable income.

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We hope you enjoy this Persimmon Fudge recipe.

 


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