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 internets revealed a recipe for brown sugar caramels using sweetened condensed milk, a can of which happened to be sitting in my kitchen cabinet. I took a risk and replaced the corn syrup with persimmon syrup.
The result was delicious but the consistency was very soft. Not so soft that I couldn't cut the candies and wrap them in wax paper. They also didn't stick to the paper when I unwrapped them. But they are soft (and easier on the teeth) so I stored them in the fridge
The flavor was wonderful. The persimmons added another sweet fruity flavor to the rich brown sugar taste. Now what flavor to try next....
Brown Sugar Persimmon Caramels
(Slightly adapted from Brown Sugar Caramels Recipe from Jeff's Baking Blog)
- 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
- Line a 9x9 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.
- 4 -5 (smallish) very ripe persimmons
- 1 cup of white granulated sugar
- 1 cup water
- 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.