Old Fashioned Persimmon Fudge

1. 1

   Combine pulp, sugar, milk, and corn syrup in a large saucepan with a heavy bottom.

2. 2

   Cook over low heat, stirring often until mixture reaches 230 degrees F on candy thermometer.

3. 3

   Remove pan from heat and let cool to lukewarm (110 degrees F).

4. 4

   Add butter and beat mixture well.

5. 5

   When it begins to thicken, stir in nuts.

6. 6

   Spread in a butter 13 x 9 inch pan.

7. 7

   Cut into squares when cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.