Prune Fudge

Prune Fudge

1 lb. prunes
4 cups sugar
2 T. lemon juice
2 cups water
1 cup chopped nuts

Wash prunes, cover with water, and cook slowly until tender. Drain, pit and chop. Add sugar to prune juice. Add prunes and lemon juice. Boil to softball stage [234 to 238 degrees] Cool to room temperature. Beat until creamy. Add nuts. Pour into well-buttered, shallow pan. Cut in squares.

Miss E. W.
Raine, La.
Searchlight Cookbook