Persimmon Cream Candy - cooking recipe

Ingredients

2 c. sugar
1 Tbsp. dark corn syrup
1 c. half and half cream
pinch of salt
1 heaping tsp. butter or margarine
persimmon pulp

Preparation

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\u00b0 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\u00b0.
Set aside until partially set. Beat until mixture shows signs of hardening.
Pour into buttered dish.
Mark into squares when cool.