Persimmon Fudge
Source of Recipe
ndiana Nut Grower's Association
List of Ingredients
4 c Sugar
2/3 c Persimmon pulp
1/2 cup margarine
1 c Evaporated milk
1/2 pt Marshmallow cream
1 t Vanilla
1 c Chopped nuts Recipe
Combine sugar, milk, butter and persimmon pulp, stirring constantly. Cook over medium heat to soft ball stage (236�F.). Remove from heat, add marshmallow cream, nuts, and vanilla. Pour into buttered pan. Cool and cut.
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