Prune Fudge

1 lb Prunes
4 c Sugar
2 tb Lemon juice
2 c Water
1 c Chopped nuts

Wash prunes, cover with water, and cook slowly until tender. Drain,
pit, and chop. Add sugar to prune juice. Add prunes and lemon juice.
Boil to soft ball stage (234 – 238 F). Cool to room temperature. Beat
until creamy. Add nuts. Pour into well-buttered, shallow pan. Cut in
squares. Miss E.W., Rayne, LA.

Yields
6 Servings