Persimmon Fudge - cooking recipe

Ingredients

1 c. persimmon pulp
6 c. sugar
2 1/2 c. milk
1/2 c. corn syrup
1/2 c. butter

Preparation

Combine pulp, sugar, milk and syrup in large saucepan; cook slowly about 1 hour until it reaches soft ball stage.
Cool to lukewarm, stirring often.
Add butter; beat until thickens.
Then add 1 cup nuts (optional); spread into buttered dish.