1 c. persimmon pulp
6 c. sugar
2 1/2 c. milk
1/2 c. light corn syrup
1/4 c. butter

Combine pulp, sugar, milk and syrup in large saucepan. Cook slowly 1 1/2 to 2 hours until mixture reaches soft ball or 230 degrees. Cool to lukewarm, stir often. Add butter, beat well. When mixture begins to thicken stir in 1 cup chopped nuts (walnuts prefereed). Spread in buttered 8 1/2 x 13-inch pan.