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Old Fashioned Persimmon Fudge

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“An oldie, but a goodie”
READY IN:
50mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine pulp, sugar, milk, and corn syrup in a large saucepan with a heavy bottom.
  2. Cook over low heat, stirring often until mixture reaches 230 degrees F on candy thermometer.
  3. Remove pan from heat and let cool to lukewarm (110 degrees F).
  4. Add butter and beat mixture well.
  5. When it begins to thicken, stir in nuts.
  6. Spread in a butter 13 x 9 inch pan.
  7. Cut into squares when cool.

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