Supposedly, Sugarplums got their name by including dried plums, or prunes, in the list of ingredients. My recipe doesn’t call for prunes, but it is very flexible, so you can substitute prunes or any other dried fruits of your choice for those listed here. You can also play around with the nuts and preserves listed, and if you like brandy, consider adding a spoonful to the mixture for a more adult candy.
Ingredients:
- 3 oz (1/2 cup) pitted dates, coarsely chopped
- 3 oz (1/2 cup) toasted walnuts, coarsely chopped
- 1 oz (1/4 cup) dried cranberries
- 1 oz (1/4 cup) dried figs, finely chopped
- 1 oz (1/4 cup) toasted skinned hazelnuts, finely chopped
- 2 tbsp cherry preserves
- 1/2 tsp cinnamon
- 1/8 tsp cloves
- 1/2 cup granulated sugar
Preparation:
1. Place the chopped dates, figs, cranberries, hazelnuts, and walnuts in the food processor. Pulse the mixture a few times.
2. Add the jam, cinnamon, and cloves, and pulse several more times until the mixture begins to come together. It should hold itself into a ball when you squeeze it between your fingers, but you want to retain some of the texture--do not process it into a sticky paste.
3. Roll the candy into small 1-inch balls, and roll the balls in the granulated sugar. Place them in candy cups to serve, or in an airtight container between layers of waxed paper to store. Sugarplums can be kept, refrigerated, for up to one month.
