Persimmon Fudge



  • 4 c. sugar
  • 1 stick margarine
  • 1/2 pint marshmallow cream
  • 1 c. chopped nuts
  • 2/3 c. persimmon pulp
  • 1 c. evaporated milk
  • 1 tsp vanilla


Combine sugar, milk, butter and persimmon pulp in a heavy saucepan. Cook over medium heat, stirring constantly, until the candy reaches the soft ball stage (236F)*. Remove from heat, add marshmallow cream, nuts and vanilla. Pour into buttered pan. Cool and cut.

*Candy has reached the soft ball stage when a bit dropped into a glass of cold water forms into a ball.

Martha Daniels shows you how to prepare this recipe.