4 cups sugar
2/3 cup persimmon pulp
1 stick margarine
1 cup evaporated milk
1/2 pint marshmallow cream
1 teaspoon vanilla
1 cup chopped nuts
Combine sugar, milk, butter and persimmon pulp, stirring constantly. Cook over medium heat to soft ball stage (236 degrees.) Remove from heat, add marshmallow cream, nuts and vanilla. Pour into buttered pan. Cool and cut.