Caramel Dipped Persimmons
Line a baking sheet with wax or parchment paper and set aside. For easy handling, chill caramel candies in refrigerator for at least 10 minutes. Remove all plastic wrappers from caramels. Place caramel squares and water into a mini crock pot on HIGH for 1 to 1.5 hours until melted completely, stirring occasionally (Alternatively, place caramels and water into a bowl and use the double boiler method* to melt candies completely). The caramel is ready for dipping once it reaches a smooth and uniform consistency. Place all toppings (pumpkin seeds, pecan pieces and pomegranate seeds) onto separate plates for easy application. Hold the persimmons by the leaves and dip into the caramel, coating the bottom half of the fruit. Immediately roll the persimmon into the topping of choice, pressing any stray toppings gently with your hand to secure them to the fruit. Place finished persimmon onto the paper-lined baking sheet to cool, about 5 minutes. Enjoy once caramel has hardened slightly. Store remaining caramel dipped persimmons in the refrigerator, up to three days.
*Double boiler method: Fill a large pot or pan half full with water. Boil the water. Reduce the heat to allow the water to simmer. Rest a large bowl over the top of the pan, making sure that the bottom of the bowl does not touch the water. Add caramels and water to the top bowl. Stir the caramels as they melt, until they become smooth.