Rich, tangy, sweet with deep notes of cinnamon - this chewy candy is a treat made with wild persimmons found in the Midwest.
Put sugar, milk, and butter in a saucepan and bring to a boil. Cook syrup to 236F until it reaches the soft ball stage.
Stir in the persimmon pulp and bring the temperature back to 236F.
Turn off heat and beat in vanilla, salt, and cinnamon. Beat until mixture cools and is only slightly warm.
Turn candy onto a sheet of plastic wrap and form into a log. Or press into silicone candy molds.
Refrigerate for 1/2 hour. Slice log into desired pieces or remove candy from molds.