Persimmon Fudge - cooking recipe

Ingredients

4 c. sugar
1 c. Milnot
1 stick margarine
2/3 c. pulp

Preparation

Grease inside of pan.
Cook to soft ball stage; then add 7 ounces of marshmallow cream and 1 cup chopped nuts (your choice). Pour into your greased 9 x 13-inch pan.