Persimmon Fudge

In a saucepan combine:

1 cups Persimmon pulp

3/4 cups margarine

213 cups evaporated milk

3 cups sugar

Bring to boil, stirring constantly until mixture gets to soft ball stage

(232-238 degrees on candy thermometer).

Remove from heat and add:

2 cups marshmallow cream

2 cups powdered sugar, sifted

1 tsp. vanilla

1 cups nuts (optional)

Blend well; pour into greased pan. Cool; cut into squares.