Thursday, January 19, 2012

Persimmon Fudge

Persimmon Fudge
  • 1 cup persimmon pulp
  • ¾ cup margarine or butter
  • 2/3 cup evaporated milk (do not use condensed milk)
  • 3 cups granulated sugar
Combine these in a 1 ½ to 2-quart stainless steel pot and bring to a boil. A high boil will scorch sugar to the bottom of the pot and might even boil over; a low boil (just past the simmer stage) is the gentlest but will take 30 minutes or more to get to the soft ball stage; a medium boil is best, but will still take about 20 minutes of stirring with a spatula to keep it from burning on the bottom. When the mixture reaches the soft ball stage, remove from heat and add the following in the order listed, folding each one into the fudge until blended well before adding the next.
  • 2 cups marshmallow crème (1 jar is not enough, but will work)
  • 1 tablespoon vanilla extract
  • 2 cups powdered sugar
  • 1 cup chopped pecans, walnuts, black walnuts, cashews, macadamia nuts (if you really feel decadent), or sunflower kernels (if between paychecks)
Pour into a greased glass 9 X 9 (inch) cake or cobbler dish. Allow to thoroughly cool before cutting. Try showing some restraint. Persimmons won't be available again for another whole year.

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