Persimmon Fudge

Ingredients:
- 1 c. persimmon pulp
- 6 c. sugar
- 2 1/2 c. milk
- 1/2 c. corn syrup
- 1/2 c. butter

Directions:
- Combine pulp, sugar, milk and syrup in large saucepan; cook slowly about 1 hour until it reaches soft ball stage.
- Cool to lukewarm, stirring often.
- Add butter; beat until thickens.
- Then add 1 cup nuts (optional); spread into buttered dish.