2 c. sugar
1 c. milk
1 tbsp. butter
1/2 c. persimmon pulp
1 tsp. vanilla
1 c. pecans or walnuts

Mix sugar, milk and butter in saucepan. Cook until syrup when dropped into cold water, forms a soft ball, about 236 degrees on candy thermometer. Add persimmon pulp and cook to soft-ball stage again. Add vanilla and beat until cool. Stir in pecans. Form into roll and slice as desired. Makes 1 1/2 pounds.