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Persimmon Fudge #002

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Persimmon Fudge #002 (click here for recipe with metric measurements)  

This family recipe was sent in by Becky Hankins of French Lick, Indiana.  She can also be found on the "sources" page.

Ingredients:

1 Cup persimmon pulp
3/4 
Cup margarine
2/3 
Cup evaporated milk
Cups sugar
 
Combine and bring to soft boil stage. Stir constantly. Remove from heat and add:

Cups marshmallow creme
1 Tablespoon vanilla,
Cups powdered sugar
Cup chopped nuts (if desired)
 
Pour into a greased pan. Cool before cutting.


 Persimmon Fudge (#002) (metric measurements)

Ingredients:

240 ml persimmon pulp
180 g margarine
160 ml
evaporated milk
600 g
sugar
 
Combine and bring to soft boil stage. Stir constantly. Remove from heat and add:

480 ml
marshmallow creme
15 ml vanilla,
200 g
powdered sugar
150 g
chopped nuts (if desired)
 
Pour into a greased pan. Cool before cutting.