Brown Sugar Persimmon Caramels

Ever since I whipped up a batch of Smitten Kitchen’s amazing Apple Cider Caramels for Thanksgiving this year I keep dreaming up different caramel flavors. 

With a package of very ripe persimmons in my fridge, it was a sign to experiment with adding their flavor to caramel candy. The only question was how?

The flavor was wonderful. The persimmons added another sweet fruity flavor to the rich brown sugar taste. Now what flavor to try next….

Ingredients:

• 1 stick butter
• 490 grams Light Brown Sugar
• 1 – 14 ounce can sweetened condensed milk
• Pinch of salt
• 1 cup persimmon syrup*
• Baking spray
• Wax paper

Directions:

• Line a 9×9 inch square pan with baking paper both ways letting the paper overlap the sides on all sides.
• Spray lightly with cooking spray.
• Melt butter in a heavy bottomed saucepan.
• Add sugar and salt. Stir until incorporated into butter.
• Add the condensed milk and persimmon syrup.
• Keep stirring until the temperature reaches  245 degrees F.
• Remove from heat and pour into the prepared pan.
• Let the caramel set overnight.
• Grease a sharp knife and cut into squares, wrap in wax paper.

Note: These caramels are super soft, if you like store them in the fridge

*For the persimmon syrup:

Ingredients:

• 4 -5 (smallish) very ripe persimmons
• 1 cup of white granulated sugar
• 1 cup water

Directions:

• Wash and de-stem the persimmons and  cut into small pieces.
• Place sugar and water in a saucepan and heat until sugar is dissolved.
• Add persimmon pieces and bring to a boil.
• Turn the heat down to low and simmer until the mixture becomes syrupy.
• Strain and set liquid aside to cool.