Tuesday, November 24, 2009

INDIANA PERSIMMON FUDGE

4 cups sugar
1 stick butter
1 cup evaporated milk
2/3 cup persimmon pulp
1 tsp vanilla
1 cup marshmallow creme (1/2 pint)
1 cup chopped nuts

Butter the sides of a large saucepan; combine the sugar, butter, evaporated milk, and persimmon pulp together in the pan. Cook the mixture over medium heat, stirring constantly, to the soft ball stage or 236 degrees. Remove mixture from the heat. Add the vanilla, marshmallow creme and chopped nuts. Beat thoroughly until mixture begins to thicken. Pour into a buttered 13 X 9-inch pan. Allow to cool completely and cut into small squares.

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