Monday, January 21, 2013

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

*For the persimmon syrup:

  • 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.


  1. Of course you made caramels with persimmon!!! They look great. I much prefer a softer caramel so these are right up my alley!

  2. Soft is OK with me. I have a bridge because one of my adult teeth never arrived, so I have to be careful! I'm really intrigued by the persimmon/brown sugar combo. Sounds fantastic.

  3. Soft sounds nice to me actually. I have braces and chewy caramels are something i totally avoid...this is something i wud love to try. Wud love to have some right away. What a great way to use persimmon:)

  4. How creative! :) I seldom make caramels, because I think they are just caramel (that was before I visit your blog) Guess I have to visit your site more often to get some inspirations. I better go get some persimmon and make this....and the apple cider ones sounds just as good.

  5. You really go for it. I bet you wake in the middle of the night and these ideas just start floating through your creative noggin! I'm thinking of just drizzling persimmon caramel sauce over vanilla ice cream. yum~


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