Persimmon Cream Candy

• 2 cups sugar
• 1 tablespoon dark corn syrup
• 1 cup half and half pinch of salt
• 2 1/2 tablespoons persimmon pulp
• 1 rounded teaspoon butter

1. Mix together sugar, corn syrup, cream, and salt; let stand about 20 minutes.
2. When sugar is dissolved, place on heat and bring quickly to a boil.
3. When almost at the soft-ball stage, remove from heat and stir in persimmon pulp and butter.
4. Return to heat and boil, stirring constantly until it reaches the soft-ball stage.
5. Remove from heat and leave until partly set, then beat until mixture shows signs of hardening.
6. Pour onto buttered plate and mark into squares when cooled.