Creamy Persimmon Fudge - cooking recipe

Ingredients

3/4 c. pulp
5 c. sugar
1/2 c. light corn syrup
1 1/2 c. milk or Milnot
4 Tbsp. butter

Preparation

Combine ingredients in order given and cook to a very firm ball when dropped into ice water.
Then add butter when mixture is cool.
Beat until it begins to take on a dull appearance. Pour in buttered pan. Nuts are optional.