Ingrients & Directions
1 c Persimmon pulp 2/3 c Milnot
3/4 c Margarine 3 c Sugar
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
Yields
3 servings