Old Fashioned Persimmon Fudge

An oldie, but a goodie

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.

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.

persimmon pulp, sugar, milk, light corn syrup, butter, pecans