Persimmon Cream Candy
Persimmon Cream Candy is an moderately easy dinner. Made with 2 c. sugar, 1 tbsp. dark corn syrup, 1 c. half and half cream, pinch of salt and 1 heaping tsp. butter or margarine, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
In saucepan, mix together the sugar, syrup, half and half and salt; let rest about 20 minutes to dissolve sugar.
Place on heat; quickly bring to a boil.
Boil to almost the soft ball stage, about 230° on a candy thermometer.
Remove from heat.
Stir in pulp and butter or margarine.
Return to heat; boil, stirring constantly, until the soft ball stage or 240°.
Set aside until partially set. Beat until mixture shows signs of hardening.
Pour into buttered dish.
Mark into squares when cool.
🍷 Perfect Pairings
Complete your meal with these
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