Persimmon Fudge - cooking recipe

Ingredients

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

Preparation

Mix pulp, sugar, milk and syrup in large pot.
Cook slowly for 1 1/2 to 2 hours to reach soft ball stage (230\u00b0).
Cool to lukewarm.
Stir often.
Add butter; beat well.
When it begins to thicken, stir in 1 cup chopped nuts.
Spread into a buttered 8 1/2 x 13-inch pan.