Sugarplum Christmas Candy

By
Elizabeth LaBau
Sweet Book of Candy Making Elizabeth LaBau
Elizabeth LaBau
A professional pastry chef, cookbook author, and writer, Elizabeth LaBau has published more than 600 articles on baking and candy making.
Learn about The Spruce Eats' Editorial Process
Updated on 11/12/23
Tested by
Noah Velush-Rogers
Noah Velush-Rogers
Tested by Noah Velush-Rogers
Noah Velush-Rogers works on food prep for several area caterers. He has worked with a team of prep chefs for a private school group. He was an assistant cooking teacher for children and teen group cooking classes. Noah was hired as an intern and was then trained as a recipe tester for Fine Cooking Magazine. 
Learn about The Spruce Eats' Editorial Process
sugarplum candies on plate

The Spruce Eats / Diana Chistruga

Prep: 30 mins
Cook: 0 mins
Total: 30 mins
Servings: 24 servings

Sugarplums are a classic holiday candy popularized in poems like "The Night Before Christmas," and in the classic ballet The Nutcracker, where the Sugarplum Fairy reigns over the magical kingdom known as The Land of Sweets.

What's in a Sugarplum?

Sugarplums contain different varieties of dried fruit and nuts, such as dates, walnuts, dried cranberries, and fall spices such as ground cinnamon, clove, and nutmeg. They're naturally sweet from the dried fruit and are traditionally rolled in sugar before serving.

Substitute Ingredients

This recipe is very flexible, so you can create your own sugarplum recipe by substituting other dried fruits and nuts if you like. Additionally, you can customize this recipe to suit any occasion. Consider trying the suggested variations below the recipe for some exciting twists.

Tips

  • Give the food processor a head start by first chopping the nuts and dried fruit into similar-sized pieces.
  • Use slightly dampened hands to help prevent the sugarplums from sticking to your hands as you roll the candies.
  • Indicate that the candies contain nuts if giving them as gifts.

“I love a recipe that can be chopped in a food processor to help speed it along. The sugarplums last for about a month, so make these in advance for a party.”  —Noah Velush-Rogers

Sugarplums/Tester Image
A Note From Our Recipe Tester

Ingredients

  • 1/2 cup coarsely chopped pitted dates

  • 1/2 cup coarsely chopped toasted walnuts

  • 1/4 cup coarsely chopped dried cranberries

  • 1/4 cup coarsely chopped prunes

  • 1/4 cup coarsely chopped skinless toasted hazelnuts

  • 2 tablespoons cherry preserves

  • 1/2 teaspoon ground cinnamon

  • 1/8 teaspoon ground cloves

  • 1/2 cup granulated sugar

Steps to Make It

  1. Gather the ingredients.

    sugar plum candy ingredients gathered

    The Spruce Eats / Diana Chistruga

  2. Place 1/2 cup coarsely chopped pitted dates, 1/2 cup coarsely chopped toasted walnuts, 1/4 cup coarsely chopped dried cranberries, 1/4 cup coarsely chopped prunes, and 1/4 cup coarsely chopped skinless toasted hazelnuts in a food processor. Pulse the mixture a few times.

    chopped ingredients in food processor for sugar plum candy

    The Spruce Eats / Diana Chistruga

  3. Add 2 tablespoons cherry preserves, 1/2 teaspoon ground cinnamon, and 1/8 teaspoon ground cloves. Pulse several more times until the mixture begins to come together. It should hold together in a ball when you squeeze it between your fingers. You want to retain some of the coarse texture. Do not over-process it into a sticky paste.

    final blend of all sugar plum candy ingredients in food processor to form a paste

    The Spruce Eats / Diana Chistruga

  4. Roll the candy into 1-inch balls. Roll the balls in 1/2 cup granulated sugar until coated. Serve.

    sugar plum candy rolled into balls and in white sugar coating

    The Spruce Eats / Diana Chistruga

How to Serve Sugarplums

  • Place each individual sugarplum in a small, decorative candy cup. Metallic or holiday-colored candy cups will bring a festive look to this serving style.
  • Form a decorative display by stacking or setting the sugarplums up in a tall circle.
  • Add them to any holiday cookie plate or dessert display.

How to Store

  • Store the sugarplums in an airtight container between layers of wax paper.
  • Sugarplums can be kept refrigerated for up to one month or frozen for up to 3 months.

Feeling Adventurous? Try This

  • Make an adult version. Add a spoonful of brandy or rum as an additional ingredient. If the mixture feels too wet, add a little more of the dried fruits or nuts to help bind, or pop them into the fridge for a bit.
  • Roll in alternative sugars. Roll the sugarplums in white sanding sugar or multi-colored sugar crystals.
  • Try a different preserve. Swap the cherry preserves for a fruit chutney such as Major Grey's.
Nutrition Facts (per serving)
63 Calories
2g Fat
11g Carbs
1g Protein
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Nutrition Facts
Servings: 24
Amount per serving
Calories 63
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 3%
Total Sugars 9g
Protein 1g
Vitamin C 0mg 1%
Calcium 7mg 1%
Iron 0mg 1%
Potassium 56mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)