Prune Fudge

1 lb Prunes 2 c Water
4 c Sugar 1 c Chopped nuts
2 tb Lemon juice

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 soft ball stage (234 – 238 F). Cool to room
temperature. Beat until creamy. Add nuts. Pour into well-buttered,
shallow pan. Cut in squares. Miss E.W., Rayne, LA.

Yields
6 servings