Sugarplums
Recipe By :The Ultimate Candy Book by Bruce Weinstein, page 81
Serving Size : 24 Preparation Time :0:00
Categories : Candy
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup chopped pitted prunes
1 cup golden raisins
1/3 cup slivered almonds
2 tablespoons brandy or Armagnac
1/4 cup superfine sugar, for coating
1. Place the prunes, raisins, almonds, and brandy in a food processor. Pulse on and off 10 times or until the mixture forms a thick paste.
2. Wet your hands and roll heaping teaspoonsful of the fruit mixture into balls between your palms. Roll each ball in superfine sugar. Store the candies in an airtight container at room temperature for up to 2 weeks.
3. Sugarplums are best made 12 to 24 hours in advance. If desired, reroll the sugarplums in superfine sugar just before serving.
---VARIATIONS---
APPLE ORCHARD SUGARPLUMS Substitute 1cup chopped dried apples for the raisins and 2 tablespoons Calvados for the brandy.
CHERRY TREE SUGARPLUMS Reduce the amount of raisins to 1/2 cup. Add 1/2 cup whole dried cherries with the remaining raisins. Substitute 2 tablespoons kirsch for the brandy.
CRANBERRY SUGARPLUMS Substitute 1 cup dried cranberries for the raisins and 2 tablespoons vodka for the brandy.
PEAR SUGARPLUMS Substitute 1 cup roughly chopped dried pears for the raisins and 2 tablespoons white rum for the brandy.
PINEAPPLE SUGARPLUMS Substitute 1 cup roughly chopped dried pineapple for the raisins and 2 tablespoons golden rum for the brandy.
MAKES ABOUT 2 DOZEN SUGARPLUMS
Source:
"The Ultimate Candy Book: More than 700 Quick and Easy, Soft and Chewy, Hard and Crunchy Sweets and Treats by Bruce Weinstein"
Recipe By :The Ultimate Candy Book by Bruce Weinstein, page 81
Serving Size : 24 Preparation Time :0:00
Categories : Candy
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup chopped pitted prunes
1 cup golden raisins
1/3 cup slivered almonds
2 tablespoons brandy or Armagnac
1/4 cup superfine sugar, for coating
1. Place the prunes, raisins, almonds, and brandy in a food processor. Pulse on and off 10 times or until the mixture forms a thick paste.
2. Wet your hands and roll heaping teaspoonsful of the fruit mixture into balls between your palms. Roll each ball in superfine sugar. Store the candies in an airtight container at room temperature for up to 2 weeks.
3. Sugarplums are best made 12 to 24 hours in advance. If desired, reroll the sugarplums in superfine sugar just before serving.
---VARIATIONS---
APPLE ORCHARD SUGARPLUMS Substitute 1cup chopped dried apples for the raisins and 2 tablespoons Calvados for the brandy.
CHERRY TREE SUGARPLUMS Reduce the amount of raisins to 1/2 cup. Add 1/2 cup whole dried cherries with the remaining raisins. Substitute 2 tablespoons kirsch for the brandy.
CRANBERRY SUGARPLUMS Substitute 1 cup dried cranberries for the raisins and 2 tablespoons vodka for the brandy.
PEAR SUGARPLUMS Substitute 1 cup roughly chopped dried pears for the raisins and 2 tablespoons white rum for the brandy.
PINEAPPLE SUGARPLUMS Substitute 1 cup roughly chopped dried pineapple for the raisins and 2 tablespoons golden rum for the brandy.
MAKES ABOUT 2 DOZEN SUGARPLUMS
Source:
"The Ultimate Candy Book: More than 700 Quick and Easy, Soft and Chewy, Hard and Crunchy Sweets and Treats by Bruce Weinstein"
