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4 c Sugar
2/3 c Persimmon pulp
1 Stick margarine
1 c Evaporated milk
1/2 pt Marshmallow cream
1 ts Vanilla
1 c Chopped nuts
Combine sugar, milk, butter and persimmon pulp, stirring constantly. Cook over medium heat to soft ball stage (236F.). Remove from heat, add marshmallow cream, nuts, and vanilla. Pour into buttered pan. Cool and cut.
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