Saturday, September 6, 2008

PERSIMMON FUDGE FROM SOUTHERN INDIANA

1 cup persimmon pulp
3/4 cup butter
1 small can evaporated milk
3 cups sugar
1 jar (7-oz) marshmallow cream
1 tsp vanilla
1 box powdered sugar, sifted

Cook the pulp, butter, milk, and sugar to the soft ball stage, about 10-15 minutes, stirring constantly. Add the marshmallow cream, vanilla, and sifted powdered sugar. Mix well and pour into buttered pan. Add hickory nuts, if desired.

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