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Nothing but the best- Lottie Finley
4 cups sugar
1 stick oleo
1 c. evaporated milk
2/3 c. persimmon pulp
1 tsp vanilla
1/2 pt marshmallow creme
1 c. nuts (optional)
Butter sides of large saucepan. Combine sugar, milk, oleo, and persimmon pulp in saucepan. Stirring constantly, cook over medium heat to soft ball stage (236*). Remove from heat and add vanilla, nuts, and marshmellow creme. Beat. Pour into 13x9.2 inch buttered pan. Cool. Cut into squares.
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