Old Fashioned Persimmon Fudge - cooking recipe

Ingredients

1 cup persimmon pulp
6 cups sugar
2 1/2 cups milk
1/2 cup light corn syrup
1/2 cup butter
3/4 cup chopped pecans (optional)

Preparation

Combine pulp, sugar, milk, and corn syrup in a large saucepan with a heavy bottom.
Cook over low heat, stirring often until mixture reaches 230 degrees F on candy thermometer.
Remove pan from heat and let cool to lukewarm (110 degrees F).
Add butter and beat mixture well.
When it begins to thicken, stir in nuts.
Spread in a butter 13 x 9 inch pan.
Cut into squares when cool.