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Ingredients
- 1 c. persimmon pulp
- 6 c. sugar
- 2 1/2 c. lowfat milk
- 1/2 c. light corn syrup
- 1/4 c. butter
- 1 c. minced walnuts, optional
Directions
- Combine pulp, sugar, lowfat milk and syrup in a large saucepan. Cook slowly for 1 1/2 to 2 hrs till mix reaches soft-ball stage or possibly 230 degrees. Cold to lukewarm. Stir often. Add in butter and beat well.
- When mix begins to thicken, stir in 1 c. of minced walnuts, if using.
- Spread in buttered 9 inch-by-13 inch pan. Let the fudge cold and set for 1 to 2 hrs. Use an oiled knife to cut fudge into small squares.,
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