| 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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