Persimmon Cream Candy
Creamy persimmon candy combines sweet sugar, rich cream, and fruity pulp into a smooth, melt-in-your-mouth treat perfect for festive occasions or as a unique gift.
Ingredients
Instructions
- In a saucepan, mix together the sugar, dark corn syrup, half and half cream, and salt; let rest for about 20 minutes to dissolve the sugar.
- Place the saucepan on heat and quickly bring the mixture to a boil.
- Boil until it reaches almost the soft ball stage, about 230°F on a candy thermometer.
- Remove from heat.
- Stir in persimmon pulp and butter or margarine.
- Return to heat and boil, stirring constantly, until the mixture reaches the soft ball stage again, about 240°F.
- Set aside until the mixture is partially set.
- Beat until the mixture shows signs of hardening.
- Pour into a buttered dish.
- Once cooled, mark into squares.
Tips & Substitutions
Ensure the sugar is fully dissolved before boiling to achieve the right texture. If persimmons are not in season, you can substitute with pureed pumpkin or applesauce for a similar consistency and flavor. Using a candy thermometer is crucial for accurate results, especially when reaching the soft ball stage. For a festive touch, consider adding a pinch of cinnamon or nutmeg.
Serving Suggestions
Cut the candy into squares and serve as a sweet treat after meals or as a holiday gift. It pairs beautifully with coffee or tea, making it a delightful addition to dessert platters. For a full experience, consider serving alongside Rolled Spiced Christmas Cookies to create a festive dessert table.
Storage & Reheating
Store any leftover Persimmon Cream Candy in an airtight container at room temperature for up to two weeks. If the candy becomes too hard, you can gently reheat it in a microwave for a few seconds to soften it before enjoying. Avoid refrigeration as it can alter the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Persimmon Cream Candy contains roughly 117 calories, with 1g protein, 10g carbohydrates, and 9g fat. It is a good source of vitamin C (16% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of fruit pulp in this recipe?
Yes, you can experiment with other fruit pulps like pear or apple. Just keep in mind that the flavor and sweetness may vary, so adjust the sugar accordingly. Ensure that the pulp is well-pureed to maintain a smooth texture in the candy.
What can I do if my candy doesn't reach the soft ball stage?
If the candy doesn't reach the soft ball stage, it may not set properly. You can return it to the heat and boil it a bit longer, checking the temperature regularly. If it still doesn’t set, consider using it as a sauce or topping for desserts like ice cream.
How can I tell when the mixture is partially set?
The mixture is partially set when it thickens and holds its shape slightly when drizzled from a spoon. It should not be completely firm, allowing you to beat it until it shows signs of hardening. This is crucial for achieving the right texture in the final candy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).