Brown County Persimmon Fudge Recipe

• 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

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

persimmon pulp, sugar, milk, light corn syrup, butter, walnuts

Taken from cookeatshare.com/recipes/brown-county-persimmon-fudge-93629 (may not work)