Combine sugar, milk, butter and persimmon pulp in a heavy saucepan. Cook over medium heat, stirring constantly, until the candy reaches the soft ball stage (236F)*. Remove from heat, add marshmallow cream, nuts and vanilla. Pour into buttered pan. Cool and cut.
*Candy has reached the soft ball stage when a bit dropped into a glass of cold water forms into a ball.
Martha Daniels shows you how to prepare this recipe.
As always, never eat a wild mushroom unless you're certain of its identity and it has been cooked.
Learn how to cook & serve Missouri's wild bounty
Jan Phillips' award-winning book was published in 1979 and is now out of print. We've preserved it here. Learn how to turn wild Missouri plants into biscuits, fritters, jellies, juices, pancakes, pies, salads, soups, wines and more. Color illustrations help you identify plants that are poisonous or have poisonous parts.