Old Fashioned Persimmon Fudge Recipes

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• In a bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, white sugar, and brown sugar until thoroughly combined. In a large bowl, beat the eggs and milk together until smooth, and add the flour mixture, alternating with the persimmon pulp in several additions, mixing well after each addition. Stir in the melted butter. Scrape the batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the pudding comes out clean, about 1 hour. Allow to cool before serving.

Steps:

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

Steps:

• Lightly grease an 8 or 9-inch square pan.
• Combine dry ingredients in heavy 4 quart saucepan.
• Stir in milk.
• Bring to a "bubbly" boil over medium heat, stirring constantly.
• Boil, without stirring, to 234 degrees (soft ball stage). Remove from heat. Cool at room temperature to 110 degrees.
• Beat with wooden spoon until thickens and loses gloss.
• Quickly spread in prepared pan.

Steps:

• Grease an 8x8 inch square baking pan. Set aside.
• Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
• Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
• Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
• Pour into prepared pan and let cool. Cut into about 60 squares.

Steps:

• In a medium saucepan, stir together the cocoa powder, sugar and salt. Mix in corn syrup, and milk until well blended. Add butter, and heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Stir occasionally.
• Remove from heat, and beat with a wooden spoon until the mixture is thick and loses its gloss. Stir in vanilla, and pour into a buttered 9x9 inch baking dish. Let cool until set. Cut into small squares to serve.

Steps:

• 1. Mix pulp. sugar, milk and corn syrup in cast iron skillet or large saucepan with a heavy bottom.
• 2. Cook over low heat stirring often until mixture reaches 230 degrees F on candy thermometer. If you use the water method, cook until a small ball of fudge dropped into a glass of cold water forms a soft ball you can pick up.
• 3. Remove pan from heat and let fudge cool to lukewarm. Add butter and beat mixture well. When it begins to thicken, stir in the nuts.
• 4. Spread in a buttered 13 x 9 pan and cut into squares when fudge is cool.