Old-fashioned dried fruit and nut candies rolled in sugar ready in 20 minutes.
Every holiday season, we hear about "visions of sugarplums" dancing in children's heads, yet very few people in Austin-or anywhere else for that matter-have actually eaten one. Contrary to popular belief, these are not fresh plums coated in sugar. They are a vintage confection, essentially the Victorian ancestor to the modern energy bite, made from dried fruits and nuts. This recipe brings that storybook nostalgia to life. These dense, chewy spheres are packed with the rich flavor of dried prunes and Texas pecans, offering a sophisticated alternative to the endless parade of baked cookies. They improve with age, making them the ultimate make-ahead treat for filling the gaps in your holiday tins.
The biggest challenge with this recipe is the stickiness of the dried fruit. To prevent your food processor from seizing up, I recommend freezing the dried fruit for about 20 minutes before processing. This hardens the sugars just enough to allow the blades to chop the fruit cleanly rather than mashing it into a sticky paste immediately.
A Taste of Holiday History
Why You'll Love This Recipe
- No-Bake Ease: This is a zero-heat recipe, which is a relief when your oven is already occupied with turkeys or pies.
- Naturally Sweet: The sweetness comes primarily from the concentrated fructose in the dried fruit, with the exterior sugar adding a pleasant crunch.
- Historical Charm: There is something genuinely magical about serving a treat that has been mentioned in literature for centuries.
- Long Shelf Life: Unlike delicate baked goods, sugarplums are robust and stay fresh for weeks, making them ideal for shipping.
Ingredients
The quality of your dried fruit dictates the final flavor profile. Here is what you need:
- Raisins: 1 package (15 ounces). You can use dark raisins for a classic molasses flavor or golden raisins for a lighter, tangier taste.
- Dried Plums (Prunes): 2 cups, pitted. These act as the primary binder and provide a deep, wine-like richness.
- Dried Mixed Fruit: 1 package (8 ounces). Look for a mix containing apricots, apples, and peaches to add acidity and brightness.
- Pecans: 1-½ cups chopped. Being in Texas, I always opt for local pecans for their buttery texture, but walnuts work in a pinch.
- Sugar: You will need granulated sugar for rolling. For a more festive look, you can use coarse sparkling sugar.
How to Make Sugarplums
Prepare the Ingredients
Check your dried fruit for any stray pits or hard stems, especially the prunes. If your fruit is very dry or hard, you may want to steam it briefly over boiling water to soften it, though most bagged fruit is ready to go.
Process the Mixture
In a food processor, combine the raisins, pitted dried plums, dried mixed fruit, and chopped pecans. Pulse the mixture repeatedly. Do not just turn it on and walk away, or you will end up with a smooth fruit butter. You want a texture that is uniform and cohesive but still retains distinct small bits of nut and fruit for texture. The mixture should clump together easily when pressed.
Roll into Balls
Prepare a baking sheet with waxed paper. Dampen your hands slightly with water to prevent sticking. Scoop out tablespoon-sized portions of the fruit mixture and roll them firmly between your palms to create 1-inch balls.
Coat in Sugar
Pour granulated sugar into a shallow bowl. Roll each sticky fruit ball in the sugar until completely coated. The moisture from the fruit will grab onto the crystals.
The Drying Phase
Place the sugared balls on the waxed paper. Let them stand at room temperature, uncovered, for at least 4 hours. This "curing" time is vital-it allows the exterior to dry out slightly, creating a crust that keeps the sugar from melting into the fruit.
Serve or Store
Transfer to an airtight container. If they seem sticky after storage, you can roll them in additional sugar just before serving.
Common Mistakes to Avoid
- Over-Processing: If you process the mixture until it is perfectly smooth, the sugarplums will be oily from the released nut fats and lack that signature chewy texture. Stop when it looks like gravel.
- Skipping the Drying Time: If you put these directly into a container after rolling, the humidity in the container will turn the sugar coating into syrup. They need to air dry.
- Using Candied Fruit: Do not confuse "dried mixed fruit" with the neon-colored "candied fruit" used in fruitcake. You want natural dried fruits (apricots, pears, etc.).
Tips and Tricks for Success
- Spice it Up: While the base recipe is delicious, I almost always add 1 teaspoon of cinnamon and a pinch of ground cloves or cardamom to the food processor for a "mulled wine" flavor profile.
- Toast the Nuts: Toasting the pecans in a dry skillet for 5 minutes before processing adds a savory depth that cuts through the sweetness of the raisins.
- Crystal Size: For a "frosted" look that mimics snow, roll the balls in sanding sugar or turbinado sugar instead of standard table sugar.
Variations
- The "Adult" Version: Add 2 tablespoons of dark rum, brandy, or bourbon to the food processor mixture. The alcohol preserves the fruit and adds a warm kick.
- Coconut Snow: Instead of rolling them in sugar, roll the balls in desiccated (finely shredded) coconut for a texture reminiscent of a Lamington.
- Chocolate Dipped: Skip the sugar coating entirely and dip half of the dried fruit ball into tempered dark chocolate.
How to Serve
Sugarplums are intense, concentrated bites of sweetness. They are best served on a tiered tray alongside savory items like sharp cheddar cheese or roasted nuts to balance the palate. They also pair beautifully with a glass of port wine or a strong espresso after dinner.
Make Ahead and Storage
- Room Temperature: Store in an airtight container layered with parchment paper for up to 2 weeks.
- Refrigerator: You can refrigerate them for up to a month, though the sugar coating may need refreshing before serving.
- Freezing: These freeze exceptionally well for up to 6 months. Thaw on the counter.
Recipe Notes / What I Learned
I learned that the texture of these changes significantly after 24 hours. Freshly made, they are soft and sticky. After a day or two, the flavors meld and the texture becomes firmer and chewier, which is much more pleasant. Plan to make these at least one day before you need them.
Nutrition Snapshot
One sugarplum contains approximately 110 calories, 4g fat, and 20g carbohydrates.
Sugarplums
Equipment
- Food processor
- Large bowl
- Waxed paper
Ingredients
Group: Ingredients
- 1 package (15 ounces) raisins
- 2 cups pitted dried plums (prunes)
- 1 package (8 ounces) dried mixed fruit
- 1-½ cups chopped pecans
- Sugar for rolling
Instructions
- 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.
Notes
Nutrition
FAQs
What exactly is a sugarplum?
Historically, the term referred to a comfit-a seed or nut coated in layers of hard sugar. Over time, in American culinary tradition, it evolved into these spiced dried fruit balls that mimic the shape and size of a plum.
Can I make this without a food processor?
Yes, but it requires a lot of chopping. You can run the fruit through a meat grinder (the old-fashioned method) or chop everything very finely with a sharp chef's knife and knead it together by hand.
Why is my sugar melting?
This happens if the fruit mixture is too wet or the room is too humid. Let them air dry longer, or roll them in sugar a second time right before serving.
