SUGAR PLUMS
While working as a secretary in a library, I got a request from someone looking for a sugar plum recipe. I searched high and low but eventually stumbled upon this version in a local publication.-Virginia Barber, Waynesville, Georgia
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, beat eggs for 1 minute. Gradually add 1 cup sugar; beat 1 minute longer or until thickened. Stir in the almonds, coconut, dates and extracts. Transfer to an ungreased 11x7-in. baking dish., Bake at 350° for 20-25 minutes or until browned and a thermometer reads 160°. Remove from the oven; stir. Let stand for 6-8 minutes or until cool enough to handle. Roll into 1-in. balls; roll in remaining sugar. Cool completely on waxed paper. Store in an airtight container.
Nutrition Facts :
EASY HOMEMADE SUGAR PLUMS RECIPE
Quick and easy homemade sugar plums recipe! This Christmas classic is made with dried plums, warming spices, a bit of orange, and coating of sugar.
Provided by Trish Bozeman
Categories Snack
Time 50m
Number Of Ingredients 8
Steps:
- In a food processor, combine all of the ingredients except the sugar. Pulse until everything is combined, but not completely pureed.
- Spread a piece of parchment paper over a plate or baking sheet and spoon 13 1" spoonfuls onto the parchment. Like you would with cookies. Place in the fridge for 30 minutes.
- Place the sugar onto a shallow dish so that you can roll the balls into the sugar to coat them. Roll a ball with the palms of your hands and then roll it in the sugar with your finger tips. Repeat with all the spoonfuls. You want these to stay cold, so try not to over roll them. They should conform to a ball easily. Serve immediately.
Nutrition Facts : Calories 103 kcal, ServingSize 1 serving
SUGAR PLUMS
A big tray of glistening sugared plums is the perfect way to welcome in the winter months
Provided by Good Food team
Categories Dessert, Dinner
Time 25m
Number Of Ingredients 4
Steps:
- Heat oven to 200C/180C fan/gas 6. Mix the sugar and cinnamon in a bowl. Whisk egg white, then roll the plums first in egg white and then the cinnamon sugar until very well coated in a sugary crust.
- Space apart in a buttered baking dish, then bake for 15 mins or until the plums are crusty, cooked through and starting to be juicy. To test, poke in a cocktail stick; if it goes in easily, they are ready.
Nutrition Facts : Calories 207 calories, Carbohydrate 53 grams carbohydrates, Sugar 53 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.06 milligram of sodium
SUGARPLUMS
When our kids read about sugarplums in a holiday tale, they were intrigued...and so was I! In short order, I figured out a no-bake way to make the sweets from dried fruits and nuts.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 8 dozen.
Number Of Ingredients 5
Steps:
- In a food processor, combine the raisins, plums, mixed fruit and pecans. Cover and process until chopped. Transfer to a large bowl., Roll into 1-in. balls, then roll in sugar. Place on waxed paper and let stand at room temperature for 4 hours. Store in an airtight container. Roll in additional sugar before serving if desired.
Nutrition Facts : Calories 83 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
SUGARPLUMS
This is from Land O'Lakes ad in the December, 1967 issue of Better Homes and Gardens. You shape the candies with your hands.
Provided by Chocolatl
Categories Candy
Time 10m
Yield 1 1/2 pounds
Number Of Ingredients 4
Steps:
- Beat the butter until light and fluffy.
- Slowly beat in sugar and continue to mix until light and crumbly.
- Add cream and vanilla, and beat until completely blended.
- Shape and decorate as desired.
- Store in a cool place.
Nutrition Facts : Calories 1309.8, Fat 76.2, SaturatedFat 48, Cholesterol 217, Sodium 452.8, Carbohydrate 160.9, Sugar 157.1, Protein 1.5
SUGARPLUM CHRISTMAS CANDY
Steps:
- Gather the ingredients.
- Place the chopped dates, walnuts, cranberries, prunes, and hazelnuts in the food processor . Pulse the mixture a few times.
- Add the cherry preserves, cinnamon , and cloves, and pulse several more times until the mixture begins to come together. It should hold itself in a ball when you squeeze it between your fingers. You want to retain some of the coarse texture. Do not overprocess it into a sticky paste.
- Roll the candy into small 1-inch balls. Then roll the balls in the granulated sugar until they are fully covered with the sugar.
- Store the finished sugarplums in an airtight container between layers of waxed paper until you are ready to serve them. Sugarplums can be kept refrigerated, for up to one month.
- Enjoy.
Nutrition Facts : Calories 63 kcal, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 1 mg, Sugar 9 g, Fat 2 g, ServingSize 24 sugarplums (24 servings), UnsaturatedFat 0 g
SUGAR PLUMS
I received these at my 2005 Christmas Bake exchange. They add some bright colour to any holiday platter.
Provided by Pamela
Categories Dessert
Time 35m
Yield 4 dozen
Number Of Ingredients 5
Steps:
- Mix graham crumbs, coconut, large package of jello (dry mix) and milk together really well.
- Shape into 1 inch balls.
- Roll in remaining package of jello (dry mix).
- Reshape if necessary (You can shape them like strawberries if you want).
- Chill.
- Keep them in the fridge or freezer-they taste better cold.
SUGARPLUMS
Provided by Alton Brown
Categories dessert
Time 13h45m
Yield approximately 80 (1/4 ounce) balls
Number Of Ingredients 12
Steps:
- Put the almonds, plums, apricots, and figs into the bowl of a food processor and pulse 20 to 25 times or until the fruit and nuts are chopped into small pieces, but before the mixture becomes a ball.
- Combine the powdered sugar, anise seeds, fennel seeds, caraway seeds, cardamom, and salt in a medium mixing bowl. Add the nut and fruit mixture and the honey and mix using gloved hands until well combined.
- Scoop the mixture into 1/4-ounce portions and roll into balls. If serving immediately, roll in the coarse sugar and serve. If not serving immediately, put the balls on a cooling rack and leave uncovered until ready to serve. Roll in the coarse sugar prior to serving.
- The Sugarplums may be stored on the cooling rack for up to a week. After a week, store in an airtight container for up to a month.
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- Combine nuts and fruit in a food processor and pulse until it becomes finely chopped but before it starts to form a ball.
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- Place almonds, prunes, apricots, and figs into bowl of food processor and pulse 20 to 25 times or until fruit and nuts are chopped into small pieces, but before mixture combines into a ball
- Combine powdered sugar, and one tablespoon each of anise seeds, fennel seeds, caraway seeds and powdered cardamom with salt; blend in blender, Thermomix, food processor, nut grinder or coffee grinder to as fine a powder as possible: this provides a lovely fragrant Eastern essence to dried fruit
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- Spread almonds into a single layer on a cookie sheet. Bake in preheated oven for 8-10 minutes or until almonds are roasted and slightly brown.
- Add almonds to the bowl of a food processor. Pulse until chopped into fine pieces, about the size of a match head.
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- In a large dry skillet over medium-high heat, toast the almonds, stirring often until they begin to turn golden and aromatic. Remove from heat and allow to cool to room temperature.
- Once cool, place the almonds, plums/prunes, cherries, apricots, currants and cranberries in the bowl of a food processor. Plus the mixture until it becomes granular and is holding together. Do not allow the mixture to become a ball by over processing.
- Place the anise seeds, fennel seeds, caraway seeds and ground cardamom into the large dry skillet. Over medium-high heat allow the spices to lightly toast (1-2 minutes), while stirring constantly. They will become aromatic. Remove from heat.
- In a large mixing bowl, combine the confectioners’ sugar, spices and salt. Either sift to combine fully or whisk together.
SUGARPLUMS RECIPE - REAL SIMPLE
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3.5/5 (15)Total Time 15 minsServings 20-24Calories 59 per serving
- In a small skillet over medium heat, toast the almonds to bring out their flavor. Remove from heat; cool.
- Combine the figs, cocoa, cinnamon, and almonds in a food processor, pulsing until peppercorn-size balls form. Add the honey, orange zest, and almond extract. Pulse 3 or 4 times more until well mixed.
SUGAR PLUMS - NOURISHED KITCHEN
From nourishedkitchen.com
Reviews 19Servings 36Cuisine AmericanCategory Dessert
- Toss the walnuts and sea salt into a food processor with the zest of one orange, cinnamon, allspice, nutmeg, coriander as well as chopped pitted dates, apricots and pitted prunes.
- Pulse the mixture three to four times to combine, then process the dried fruit, walnuts and spices until a paste forms – about four or five minutes.
- Transfer the paste to a mixing bowl and form the sugar plums by rolling about two tablespoons of the paste in the palms of your hands until a round ball forms. Dredge the sugar plum in powdered unrefined cane sugar or unsweetened dessicated coconut.
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