Old Fashioned Persimmon Fudge
Indulge in the timeless charm of Old Fashioned Persimmon Fudge, a rich, velvety treat that blends the natural sweetness of ripe persimmons with the warm spice of cinnamon and nutmeg. Crafted with a base of creamy butter, heavy cream, and both granulated and brown sugar, this fudge offers an irresistibly smooth texture with a hint of caramel-like depth. A touch of vanilla extract enhances the flavors, while optional chopped pecans add a delightful crunch to every bite. Reaching the perfect soft-ball stage is key to achieving its classic firmness, making it a nostalgic nod to traditional candy-making techniques. Perfect for gifting or enjoying as a holiday indulgence, this decadent fudge is as beautiful to present as it is delicious to savor.
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Recipe Information
Ingredients
- 1 cup ripe persimmon pulp
- 2 cups granulated sugar
- 1 cup brown sugar
- 1 stick unsalted butter
- 1 cup heavy cream
- 2 teaspoons vanilla extract
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 0.5 cup chopped pecans (optional)
Instructions
Prepare the persimmon pulp by scooping out the flesh of ripe persimmons and blending it in a food processor until smooth. Measure out 1 cup of pulp and set it aside.
Line an 8x8-inch square baking pan with parchment paper, leaving some overhang on the sides for easier removal, and lightly grease the paper.
In a heavy-bottomed saucepan, combine the granulated sugar, brown sugar, and heavy cream. Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture starts to simmer.
Add the butter to the saucepan and stir until melted. Attach a candy thermometer to the saucepan, ensuring the tip is fully submerged in the mixture but not touching the bottom.
Continue cooking the mixture over medium heat without stirring until it reaches 235°F (soft-ball stage). This will take about 15–20 minutes.
Once the mixture reaches 235°F, immediately remove it from the heat and quickly stir in the persimmon pulp, vanilla extract, ground cinnamon, ground nutmeg, and salt. Stir until fully combined.
If you’re including pecans, gently fold them into the mixture at this stage.
Pour the mixture into the prepared baking pan and spread it evenly with a spatula.
Allow the fudge to cool completely at room temperature for about 2–3 hours, or until it is firm to the touch.
Once set, use the parchment paper to lift the fudge out of the pan. Cut into 16 squares or your desired serving size using a sharp knife.
Store the fudge in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
4280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.7 g | 278% | |
| Saturated Fat | 107.7 g | 538% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 488 mg | 163% | |
| Sodium | 729 mg | 32% | |
| Total Carbohydrate | 596.8 g | 217% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 573.5 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 219 mg | 17% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 858 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
