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1 c Persimmon pulp
3/4 c Margarine
2/3 c Milnot
3 c Sugar
Combine, bring to a boil (to soft ball stage). Stir constantly because the mixture burns easily. Remove from heat. Add: 2 cups marshmallow cream 1 tsp. vanilla 2 cups powdered sugar (sifted) Blend well; pour into greased pan. Add nuts if desired. Cool, cut into squares.
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