| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Candies | 1 | Servings | ||
INGREDIENTS
| 2 | c | Sugar |
| 1 | tb | Dark corn syrup |
| 1 | c | Half and half |
| 1 | pn | Salt |
| 2 1/2 | tb | Persimmon pulp |
| 1 | Rounded teaspoon butter |
INSTRUCTIONS
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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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