Persimmon Cream Candy

Directions

1. 1
   In saucepan, mix together the sugar, syrup, half and half and salt; let rest about 20 minutes to dissolve sugar.
2. 2
   Place on heat; quickly bring to a boil.
3. 3
   Boil to almost the soft ball stage, about 230° on a candy thermometer.
4. 4
   Remove from heat.
5. 5
   Stir in pulp and butter or margarine.
6. 6
   Return to heat; boil, stirring constantly, until the soft ball stage or 240°.
7. 7
   Set aside until partially set. Beat until mixture shows signs of hardening.
8. 8
   Pour into buttered dish.
9. 9
   Mark into squares when cool.