Ingredients for Old Fashioned Persimmon Fudge
- Persimmon Pulp
- 2 cups granulated sugar
- 1/2 cup milk
- Light Corn Syrup
- 1/2 cup (1 stick) unsalted butter
- Pecans
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How to Make Old Fashioned Persimmon Fudge
- In a large, heavy-bottomed saucepan, combine 2 cups of persimmon pulp, 2 cups granulated sugar, 1/2 cup milk, and 1/2 cup light corn syrup.
- Cook over low heat, stirring frequently with a wooden spoon or heat-resistant spatula, until the mixture reaches 230°F (110°C) on a candy thermometer. This will take about 20-30 minutes. Be patient and keep stirring!
- Carefully remove the pan from the heat and let the mixture cool to lukewarm (approximately 100-110°F).
- Add 1/2 cup (1 stick) of unsalted butter to the mixture and beat vigorously with a wooden spoon or electric mixer until smooth and creamy.
- Once the mixture begins to thicken, stir in 1 cup of your favorite chopped nuts (walnuts, pecans, or a mix!).
- Grease a 13x9 inch baking pan with butter or cooking spray. Pour the fudge mixture into the prepared pan and spread evenly.
- Refrigerate the fudge for at least 2-3 hours, or until completely set and firm. Once firm, cut into squares and enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
497g
Fat
36g
Carbs
45g
