Fancy Plants Farms.com

NO 1

Brown County Persimmon Fudge

• 1 cup persimmon pulp
• 6 cups sugar
• 2 1/2 cups milk
• 1/2 cup light corn syrup
• 1/2 cup butter (or margarine)

Combine pulp, sugar, milk and syrup in large sauce pan.  Cook slowly 1 1/2 to 2 hrs until mixture reaches soft ball stage or (230 degrees F) Cool to lukewarm.  Stir often.  Add butter.  Beat well.  When mixture begins to thicken, stir in 1 cup chopped nuts.  Spread in buttered 8 1/2 x 13 inch pan.