Persimmon Fudge - cooking recipe

Ingredients

4 c. white sugar
1 c. canned milk
2/3 c. persimmon pulp
1 stick butter
1 c. pecans
1 tsp. vanilla
1 c. marshmallow cream

Preparation

Cook first 4 ingredients to 236\u00b0 on candy thermometer; beat a bit until creamy.
Remove from heat.
Add remaining ingredients. Pour out onto greased 9 x 13-inch pan.
Let cool.
Enjoy!