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
9×13-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.
Yields
10 Dozen