My Mother loved these Victorian candies !!
In comparison to some other sugar plum recipes they are not spicy except for the crystallized ginger -- which if you use too much, will make the recipe HOT. I like the zip, personally, and sometimes I just eat crystallized ginger as a treat!
So sorry -- did not find a picture exactly like hers (with the walnut pressed in) but found something similar. The walnut tempers the sweetness and dresses up the presentation!
1 cdates (snipped with scissors into small pieces)
1 cprunes (no pits, snipped)
1/4 ccrystallized ginger (snipped)
PRESS INTO BALL
·walnut halves (one per ball)
ROLL BALLS WITH WALNUT IN SUGAR
1/2 cgranulated sugar (more as needed)
How to Make Sugar Plums
- Grind candy ingredients in the food processor (or grinder if you have one for more authentic texture)
- pull out spoonfuls and roll into balls
- press a walnut half into each ball and roll in the granulated sugar, set aside on waxed paper to dry.
May be placed in paper candy cups or stacked on a plate as you choose.
- NOTE: The quantity depends on how large you make the balls. I recommend making them small, just large enough to grab hold of the walnut because these are very sweet and a truly unique flavor.