Toffee PersiMon®

A little bit of wizardry creates these magical treats.

Preparation time: 30 minutes
Serves 6


  • 6 PersiMon®
  • 400g caster sugar
  • 1tsp vinegar
  • 4tbsp golden syrup


  1. Put the PersiMon® into a bowl and cover with boiling water with just a squirt of washing-up liquid. This is to remove the waxy residue, to enable the toffee to stick. Rinse well with cold water and dry with kitchen paper. Carefully cut away the leafy tops.
  2. Insert wooden lolly sticks into the stalk end of the PersiMon®. Place them onto a large piece of baking paper on the work surface, close to the hob.
  3. Tip the sugar into a saucepan. Add 100ml water and set over a medium heat until the sugar dissolves. Stir in the vinegar and syrup. Set a sugar thermometer in the pan and boil to 150 degrees or 'hard crack' stage. If you don’t have a thermometer, test the toffee by pouring a little into a bowl of cold water. It should harden immediately and should be brittle when removed from the water it. If the toffee is still soft, continue to boil it.
  4. Taking great care, work quickly to dip and twist each PersiMon® in the hot toffee until coated, allowing the excess to drip away. Place on the baking paper to harden and cool before eating.


Cook’s tip: You may have to reheat the toffee a little if it starts to thicken. If you like, sprinkle the PersiMon® with toasted sesame seeds or finely chopped nuts before the toffee hardens.

Recipe photography and stylist by Donna Crous.

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