Persimmon Fudge

6 cups granulated sugar
2 cups milk
1/2 cup cream
1/2 cup light corn syrup
1 1/4 cups persimmon pulp (about 4 or
    5 fresh, or use frozen or canned)
8 tablespoons unsalted butter
1 cup chopped fresh dates (about 12 Medjool
    or 14 Honey dates, or boxed chopped dates)
2 cups finely chopped nuts

Prepare persimmons by scooping soft persimmon pulp out of skins, then discarding seeds and leaves. Puree in a food process or blender.

In a large, heavy pot, mix sugar, milk, cream, corn syrup and persimmon puree. Cook over low heat, stirring frequently, for 45 minutes to 1 hour, or until mixture reaches the soft-ball stage (235 degrees F to 240 degrees F). Meanwhile, butter a 13 x 9-inch baking pan.

When fudge is the proper temperature, remove from heat and cool in the pan until barely warm. Using a wooden spoon, beat in the butter. When mixture thickens and butter is absorbed, add dates.

Spread fudge in the prepared pan. When completely cool, cut into small squares. If desired, squares may be rolled into balls and then rolled in chopped nuts. Chill 1 day. It may be frozen for 3 weeks.