Persimmon Fudge Recipes

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QUICK AND EASY PEPPERMINT FUDGE



Quick and Easy Peppermint Fudge image

Ree Drummond's super-easy fudge recipe uses only three ingredients. Sprinkle the chocolate layer with peppermint candies before cutting into bite-sized squares.

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h10m

Yield 10 to 12 servings

Number Of Ingredients 4

Cooking spray, for spraying foil
3 cups semisweet chocolate chips
1 can sweetened condensed milk
Red peppermint candies, crushed, for topping

Steps:

  • Line an 8-by-8-inch square baking pan with aluminum foil. Spray the foil with cooking spray.
  • In a medium saucepan over low heat, combine the chocolate chips and sweetened condensed milk and stir until melted and smooth. Pour into the prepared baking pan and spread to even out the surface. Sprinkle on the crushed candies. Refrigerate for 2 hours.
  • Lift the foil out of the pan and peel off the fudge. Cut into small squares.

OLD FASHIONED PERSIMMON FUDGE



Old Fashioned Persimmon Fudge image

Make and share this Old Fashioned Persimmon Fudge recipe from Food.com.

Provided by MrsNestleroad

Categories     Candy

Time 50m

Yield 10 serving(s)

Number Of Ingredients 6

1 cup persimmon pulp
6 cups sugar
2 1/2 cups milk
1/2 cup light corn syrup
1/2 cup butter
3/4 cup chopped pecans (optional)

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.

Nutrition Facts : Calories 633.1, Fat 11.5, SaturatedFat 7.2, Cholesterol 32.9, Sodium 105.8, Carbohydrate 135.9, Sugar 124.5, Protein 2.1

GRANDDAD'S PEPPERMINT FUDGE



Granddad's Peppermint Fudge image

A peppermint take on a classic family fudge.

Provided by Ali Le Roy

Categories     Chocolate Fudge

Time 2h35m

Yield 117

Number Of Ingredients 7

1 ½ (12 ounce) bags semisweet chocolate chips
1 (7 ounce) jar marshmallow creme
1 cup margarine
4 ½ cups white sugar
1 (12 ounce) can evaporated milk
1 teaspoon vanilla extract
1 teaspoon peppermint extract

Steps:

  • Put chocolate chips and marshmallow creme in a large mixing bowl with margarine.
  • Combine sugar and evaporated milk in a large pot over medium-low heat. Stir constantly and bring to a rolling boil. Reduce heat to low. Continue to stir gently, making sure you do not scrape the edge of the pot. Use a candy thermometer to keep an eye on the temperature, and heat mixture to 240 degrees F (115 degrees C), 7 to 10 minutes. A small amount of syrup dropped into cold water should form a soft ball that flattens when removed from the water and placed on a flat surface.
  • Pour hot sugar mixture over the ingredients in the mixing bowl; stir until combined. Stir in vanilla and peppermint extract until well combined.
  • Line a 9x13-inch rimmed baking sheet with waxed paper. Pour in fudge mixture and cool in the refrigerator until completely set, about 2 hours.
  • Remove fudge from the refrigerator. Run a sharp knife under hot water and cut fudge into 1-inch squares.

Nutrition Facts : Calories 73.6 calories, Carbohydrate 12 g, Cholesterol 0.8 mg, Fat 3.1 g, Fiber 0.3 g, Protein 0.4 g, SaturatedFat 1.2 g, Sodium 22.9 mg, Sugar 11.1 g

GRAM'S PERSIMMON PUDDING



Gram's Persimmon Pudding image

This recipe was found in my grandma's recipe box. I made it for Thanksgiving and it was a huge hit!

Provided by Emily H.

Categories     Desserts     Custards and Pudding Recipes

Time 1h10m

Yield 4

Number Of Ingredients 10

1 egg
1 cup persimmon pulp
½ cup canned sweetened condensed milk
1 teaspoon vanilla extract
1 tablespoon melted butter
1 cup white sugar
1 cup all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
¼ teaspoon ground cinnamon

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C). Butter a 1 1/2 quart casserole dish.
  • In a large bowl, whisk together the egg, persimmon pulp, sweetened condensed milk, vanilla and melted butter. Combine the sugar, flour, baking soda, salt and cinnamon; whisk into the persimmon batter until well blended. Pour into the prepared baking dish.
  • Bake for 1 hour in the preheated oven, or until the pudding is set and the top is lightly browned.

Nutrition Facts : Calories 551.4 calories, Carbohydrate 114.7 g, Cholesterol 67.1 mg, Fat 8 g, Fiber 1.8 g, Protein 8.3 g, SaturatedFat 4.4 g, Sodium 1007.8 mg, Sugar 71.1 g

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