Persimmon cream candy

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.

File

Similar recipes