1 c. persimmon pulp
2/3 c. evaporated milk
2 c. marshmallow cream
2 c. powdered sugar, sifted
3/4 c. butter
3 c. sugar
1 tsp. vanilla
1 c. nuts (optional)

Combine persimmon pulp, butter, evaporated milk, and sugar. Bring to boil, stirring constantly until mixture gets to soft ball stage (232-238 degrees on candy thermometer). Remove from heat and add marshmallow creme, vanilla, and powdered sugar. Blend well; pour into greased pan. Cool; cut into squares.