*  Exported from  MasterCook  *

                             PERSIMMON FUDGE

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.
  
  Source: "Gooey Desserts" by Elaine Corn
 
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