Creamy Persimmon Fudge - cooking recipe

Ingredients

3/4 c. persimmon pulp
5 c. sugar
1/2 c. light corn syrup
1 1/2 c. Milnot
4 Tbsp. butter (add later)

Preparation

Mix ingredients in order given, except butter.
Cook to very firm ball when dropped into ice water, then add butter.
When cool, beat until it starts to take on a dull appearance.
Pour into a buttered pan.