Recipe - Persimmon Cream Candy

2 cup Sugar
1 tablespoon Dark corn syrup
1 cup Half and half
1 pn Salt
2 One half tablespoon 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 softball stage, remove from heat and stir in
persimmon pulp and butter. Return to heat and boil, stirring
constantly until it reaches the softball 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