Ah, persimmons—those little orange orbs of autumn joy. The first time I bit into one, I was sitting on a park bench, leaves swirling around me, with a feeling that I had discovered a hidden treasure. Have you ever experienced a flavor so unique it felt like a secret whispered just for you? With their sweet, honey-like taste, persimmons are the unsung heroes of the dessert world, ready to surprise and delight in every bite.
Steps
- Combine sugar, milk, and butter in a saucepan, then heat the mixture until it boils. Continue cooking the syrup until it reaches 236°F, the soft ball stage.
- Add the persimmon pulp to the saucepan and cook until the temperature reaches 240°F again.
- Remove the saucepan from heat and mix in vanilla, salt, and cinnamon. Stir until the mixture cools to a slightly warm temperature.
- Shape the candy by either forming it into a log using plastic wrap or pressing it into silicone candy molds.
- Place the candy in the refrigerator for 30 minutes to set. Once firm, slice the log into pieces or remove candy from molds to serve.
Ingredients
- 2 cups of sugar
- 1 cup of milk
- 1 tablespoon of unsalted butter
- ½ cup of persimmon pulp
- ¼ teaspoon of kosher salt
- ½ teaspoon of cinnamon
- 2 teaspoons of vanilla extract
Nutritional Values
Calories: 425 kcal | Fat: 25g | Saturated Fat: 15g | Cholesterol: 50mg | Sodium: 800mg | Potassium: 700mg | Carbohydrates: 100g | Fiber: 25g | Sugar: 75g | Protein: 25g | Vitamin A: 750IU | Vitamin C: 75mg | Calcium: 300mg | Iron: 25mg
FAQ
- What is the best time to pick wild persimmons for making candy?
- Wild persimmons are best picked after the first frost when they’ve just fallen off the tree or are barely hanging onto their branches. This timing ensures the fruit is ripe and soft, ideal for making candy.
- Can I use Japanese persimmons for this candy recipe?
- This recipe specifically calls for overly ripe wild American persimmons, not the Japanese varieties found in stores. The texture and flavor of the wild variety are essential to achieving the desired result.
- What should I do if I don’t have a candy thermometer to check the soft ball stage?
- Without a thermometer, you can determine the soft ball stage by dropping a small piece of the syrup into cold water. If it forms a soft, pliable ball when touched, it has reached the correct temperature.
- How can I enhance the flavor of persimmon candy?
- To add more flavor, you can stir in one cup of chopped toasted pecans or walnuts at the end of the cooking process, just before putting the mixture into candy molds.
- What’s the easiest method to extract persimmon pulp?
- For extracting pulp, gently wash the fruit, remove the top leaves and stem, open the fruit with your fingers, and remove the seeds. Use the remaining pulp and skin for the candy. This method works best with overly ripe persimmons.
Tips
- Select Overripe Persimmons: For the best results, use overly ripe, super soft wild American persimmons as they are perfect for extracting pulp. Avoid using Japanese varieties commonly found in grocery stores.
- Efficient Pulp Extraction: To extract the most pulp with minimal frustration, gently wash the fruit, remove the top leaves and stem, then pry it open with your fingers to take out the seeds. Use the remaining pulp and skin for your recipe.
- Check Candy Temperature Without a Thermometer: If you don’t have a thermometer, you can determine if your candy has reached the soft ball stage by carefully dropping a small amount into cold water. If it forms a soft ball when touched, the candy is ready.
- Enhance with Nuts: For added texture and flavor, consider stirring in a cup of chopped toasted pecans or walnuts at the end before pouring the mixture into candy molds.
Equipment
- Candy Thermometer – To accurately measure the temperature of the candy mixture to ensure it reaches the soft ball stage (240F).
- Silicone Candy Molds – Used to shape and cool the candy. These are helpful for making individual pieces of candy.
