Persimmon fudge

Ingredients

1 cup	Persimmon puree (Main)
6 cups	Sugar
2 ½ cups	Milk
½ cup	Butter
½ cup	Liquid glucose
1 cup	Walnuts, chopped

Directions

1. In a large saucepan, combine puree, sugar, milk and glucose.
2. Simmer for 1 1/2 to 2 hours until mixture reaches soft ball stage (110C). Stir often until lukewarm, then pour into an electric mixer. Add butter and beat well.
3. When mixture begins to thicken, fold in walnuts and spread in buttered 21cm x 33cm sheet pan.