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
Yields
1 Pan