The Way to Make Christmas Sugarplums

By Dede Wilson

These are children’s dreams’ sugarplums. Sugarplums are candies made from fruit. Try the version use orange juice, if you are making them for adults.


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Thirtysix 1inch sugarplums

1/2 cup finely chopped dried figs

1/2 cup finely chopped pecans

1/4 cup finely chopped dates

1/4 cup finely chopped dried cherries

1/4 cup finely chopped golden raisins

1/4 cup unsweetened grated coconut

2 tbsp orange juice, orange liqueur, or rum

1 cup confectioners sugar (approximately)


The nuts and fruits should be uniform in size. Put the dried fruits, nuts in a bowl and mix together with a spoon or by hand. Roll into balls that are 1inch, so that it sticks 14, lightly squeezing the mix.


Roll the balls in put and confectioners sugar in small paper cups, if desired. A great touch would be to roll the ball half of it’s plain and so that half of it is covered in sugar.


Put in airtight container and refrigerate for up to a month.

Calories 35 (From fat 18); Total fat 2g (Saturated 0g); Cholesterol 0mg; Sodium 1mg; Carbohydrates 5g (Dietary Fiber 1g); Protein 0g;.

You know how when you get a box of chocolate or candy, every piece is wrapped in a paper cup? These paper cups can be found at specialty food shops and craft shops. The ones, that are a little over 1 inch are fantastic for candies like these and give a professional look to them. They make packaging them up for gifts more easy and keep the candy from sticking. And they look purty that way.

Although you wish to provide a finish to the candies, but do not have any sugar around the house roll them. Another way would be to use whatever dried fruits are easily accessible. As are apricots raisins are fantastic.

To gussie up these treats, dip them in melted and cooled chocolate, allow the excess drip off, and then set them onto a pan and refrigerate until set. Store in the fridge in an airtight container for up to a week.