Persimmon Fudge

7 ingredients
4 steps

Ingredients

  • 1 c. persimmon pulp
  • 3/4 c. margarine
  • 2/3 c. evaporated milk
  • 3 c. sugar
  • 2 c. (13 oz.) Marshmallow Crme
  • 1 tsp. vanilla
  • 2 c. powdered sugar, sifted

Directions

  1. 1
    Combine persimmon pulp, margarine, evaporated milk and sugar and bring to boil (stirring constantly) until mixture gets to soft-ball stage (232° to 238°).
  2. 2
    Remove from heat and add Marshmallow Crme, vanilla and powdered sugar.
  3. 3
    Add nuts, if desired.
  4. 4
    Pour into greased 8 x 12 pan and let set until firm.

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