Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Sugar |
| 1 tablespoon | Dark corn syrup |
| 1 cup | Half and half |
| 1 pinch | Salt |
| 2½ tablespoon | Persimmon pulp |
| 1 | Rounded teaspoon butter |
Mix together sugar, corn syrup, cream, and salt; let stand about 20 minutes. When sugar is dissolved, place on heat and bring quickly to a boil. When almost at the soft-ball stage, remove from heat and stir in persimmon pulp and butter. Return to heat and boil, stirring constantly until it reaches the soft-ball stage. Remove from heat and leave until partly set, then beat until mixture shows signs of hardening. Pour onto buttered plate and mark into squares when cooled.
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