Persimmon Fudge - cooking recipe

Ingredients

1 c. persimmon pulp
3/4 c. margarine
2/3 c. evaporated milk
3 c. sugar
2 c. (13 oz.) Marshmallow Crme
1 tsp. vanilla
2 c. powdered sugar, sifted

Preparation

Combine persimmon pulp, margarine, evaporated milk and sugar and bring to boil (stirring constantly) until mixture gets to soft-ball stage (232\u00b0 to 238\u00b0).
Remove from heat and add Marshmallow Crme, vanilla and powdered sugar.
Add nuts, if desired.
Pour into greased 8 x 12 pan and let set until firm.