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Name: Persimmon Fudge
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10
Cuisine: American
Ingredients: 1 c Chopped fresh dates; 2 c Finely chopped nuts; 1/2 c Light corn syrup; 6 c Sugar; 2 c milk; 1/2 c Cream; 1/2 c Unsalted butter; 1 1/4 c Persimmon pulp (4-5 fruits)

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INGREDIENTS

1 c Chopped fresh dates
2 c Finely chopped nuts
1/2 c Light corn syrup
6 c Sugar
2 c milk
1/2 c Cream
1/2 c Unsalted butter
1 1/4 c Persimmon pulp (4-5 fruits)

INSTRUCTIONS

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 (235-240F). 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 chefs 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 Posted to MC-Recipe Digest V1 #354 From: Linda Place Date: Fri, 27 Dec 1996 12:02:08 +0000

NOTES

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Persimmon Fudge

1 c Chopped fresh dates
2 c Finely chopped nuts
1/2 c Light corn syrup
6 c Sugar
2 c milk
1/2 c Cream
1/2 c Unsalted butter
1 1/4 c Persimmon pulp (4-5 fruits)

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 (235-240F). 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 chefs 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  Posted to MC-Recipe Digest V1 #354    From: Linda Place <placel@worldnet.att.net>    Date: Fri, 27 Dec 1996 12:02:08 +0000

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Nutrition

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Serving Size: 1 Dozen (480g)
Recipe Makes: 10 Dozen

Calories: 2094
Calories from Fat: 677 (32%)

Amt Per Serving		% DV

	Total Fat 75.2g	100 %
	Saturated Fat 39.3g	197 %
	Monounsaturated Fat 17.8g
	Polyunsanturated Fat 13.3g
Cholesterol 163.8mg		50 %
Sodium 20.1mg		1 %
Potassium 154mg		4 %
Total Carbohydrate 367.4g		108 %
	Dietary Fiber 1.6g	6 %
	Sugars, other 365.8g
Protein 4.8g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2094

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