Persimmon fudge

Persimmon fudge. Photo / Ian Jones

1 cup persimmon puree
6 cups sugar
2 1/2 cups milk
1/2 cup glucose syrup
1/2 cup butter
1 cup walnuts, chopped

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. When mixture begins to thicken, fold in walnuts and spread in buttered 21cm x 33cm sheet pan.