Persimmon Fudge

7 ingredients
5 steps

Ingredients

  • 4 c. white sugar
  • 1 c. canned milk
  • 2/3 c. persimmon pulp
  • 1 stick butter
  • 1 c. pecans
  • 1 tsp. vanilla
  • 1 c. marshmallow cream

Directions

  1. 1
    Cook first 4 ingredients to 236° on candy thermometer; beat a bit until creamy.
  2. 2
    Remove from heat.
  3. 3
    Add remaining ingredients. Pour out onto greased 9 x 13-inch pan.
  4. 4
    Let cool.
  5. 5
    Enjoy!

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