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Persimmon Cream Candy
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
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.
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