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Title: Persimmon Fudge
Categories: Snack Dessert Fruit Nut Midwest
Yield: 1 Pan
| 4 | c | Sugar |
| 2/3 | c | Persimmon pulp |
| 1 | Stick margarine | |
| 1 | c | Evaporated milk |
| 1/2 | pt | Marshmallow cream |
| 1 | ts | Vanilla |
| 1 | c | Chopped nuts |
Combine sugar, milk, butter and persimmon pulp, stirring constantly. Cook over medium heat to soft ball stage (236F.). Remove from heat, add marshmallow cream, nuts, and vanilla. Pour into buttered pan. Cool and cut.
1996 Cooking With Nuts, Persimmons, Pawpaws, and Venison. Indiana Nut Growers Association 2330 Terrace Lake Road, Columbus, IN 47201 MM Format by John Hartman Indianapolis, IN
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