Persimmon Cream Candy

1. 1

   In saucepan, mix together the sugar, syrup, half and half and salt; let rest about 20 minutes to dissolve sugar.

2. 2

   Place on heat; quickly bring to a boil.

3. 3

   Boil to almost the soft ball stage, about 230u00b0 on a candy thermometer.

4. 4

   Remove from heat.

5. 5

   Stir in pulp and butter or margarine.

6. 6

   Return to heat; boil, stirring constantly, until the soft ball stage or 240u00b0.

7. 7

   Set aside until partially set. Beat until mixture shows signs of hardening.

8. 8

   Pour into buttered dish.

9. 9

   Mark into squares when cool.

No additional tips available.