Persimmon fudge

3 servings

Ingredients

Quantity Ingredient
1 cup Persimmon pulp
¾ cup Margarine
⅔ cup Milnot
3 cups Sugar

Directions

Combine, bring to a boil (to soft ball stage). Stir constantly because the mixture burns easily. Remove from heat. Add: 2 cups marshmallow cream 1 tsp. vanilla 2 cups powdered sugar (sifted) Blend well; pour into greased pan. Add nuts if desired. Cool, cut into squares. Randy Rigg Submitted By RANDY RIGG On 08-31-95

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