why make this recipe
Persimmon Candy is a unique treat that combines the sweet, rich flavor of ripe persimmons with creamy, buttery candy. This recipe is great for those who love to explore different tastes and textures. Not only is it delicious, but it also makes for a beautiful homemade gift during the holidays or special occasions. Plus, it’s a fun way to use the seasonal fruit!
how to make Persimmon Candy
Ingredients :
- 2 cups sugar
- 1 cup milk
- 1 tablespoon butter (unsalted)
- 1/2 cup persimmon pulp
- 1/4 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- 2 teaspoons vanilla
Directions :
- Put sugar, milk, and butter in a saucepan and bring to a boil.
- Cook the syrup to 236°F until it reaches the soft ball stage.
- Stir in the persimmon pulp and bring the temperature back to 240°F.
- Turn off the heat and beat in the vanilla, salt, and cinnamon.
- Beat until the mixture cools and is only slightly warm.
- Turn the candy onto a sheet of plastic wrap and form it into a log, or press it into silicone candy molds.
- Refrigerate for 1/2 hour.
- Slice the log into your desired pieces or remove candy from the molds.
how to serve Persimmon Candy
Serve Persimmon Candy as a sweet snack or dessert. You can offer it on its own or alongside a selection of other homemade candies. It pairs wonderfully with tea or coffee, adding a sweet touch to your afternoon break. For special occasions, wrap the candies in colorful cellophane for a beautiful presentation.
how to store Persimmon Candy
Store your Persimmon Candy in an airtight container at room temperature. It will stay fresh for about a week. If you want to keep it longer, consider refrigerating it, but make sure it’s kept in a sealed container to prevent it from drying out.
tips to make Persimmon Candy
- Make sure your persimmons are fully ripe for the best flavor. The flesh should be soft and sweet.
- Be cautious while cooking the syrup; use a candy thermometer to avoid burning it.
- If you find the mixture too thick while beating, you may let it cool slightly before beating again to achieve a smoother texture.
variation
You can add nuts or dried fruits to the candy mixture for extra texture and flavor. Consider walnuts or pecans for a crunchy bite. Another fun variation is to incorporate different spices like nutmeg or ginger to change up the flavor profile.
FAQs
Q: Can I use canned persimmon pulp?
A: Yes, you can use canned persimmon pulp. Just make sure it’s pure pulp without added sugars or preservatives.
Q: What can I do if my candy doesn’t set?
A: If your candy doesn’t set properly, it may need to be cooked a little longer. You can reheat it gently and then test the temperature again.
Q: Can I double the recipe?
A: Absolutely! Just make sure to use a large enough saucepan to accommodate the increased volume, and monitor the cooking temperatures closely.
Persimmon Candy
Ingredients
Main Ingredients
- 2 cups sugar
- 1 cup milk
- 1 tablespoon unsalted butter
- 1/2 cup persimmon pulp Make sure persimmons are fully ripe.
- 1/4 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- 2 teaspoons vanilla
Instructions
Cooking
- Put sugar, milk, and butter in a saucepan and bring to a boil.
- Cook the syrup to 236°F until it reaches the soft ball stage.
- Stir in the persimmon pulp and bring the temperature back to 240°F.
- Turn off the heat and beat in the vanilla, salt, and cinnamon.
- Beat until the mixture cools and is only slightly warm.
- Turn the candy onto a sheet of plastic wrap and form it into a log, or press it into silicone candy molds.
- Refrigerate for 30 minutes.
- Slice the log into your desired pieces or remove candy from the molds.