"While visions of sugarplums danced in their heads...." Who hasn't heard Clement Moore's poem A Visit from St. Nicholas and wondered why the children were dreaming of sugarplums? In fact, how many times have you wondered exactly what sugarplums are?
Sugarplums most likely originated in the ancient Middle East, where whole figs were simmered slowly and repeatedly in a sugary syrup, until they were well-covered with a glaze.
The Victorians, however, shredded the figs with dates and raisins, mixed with nuts and spices, added a touch of brandy for preservation, and rolled them in sugar for extra sweetness.
You'll need: 1-1/2 lbs. dried mixed figs, dates, raisins, and currants 3/4 lb. blanched almonds or walnuts 1/4 lb. unsalted shelled pistachio nuts grated rinds of 2 oranges 1/4 lb. crystallized ginger 3 tbsp. brandy granulated sugar This recipe makes about two dozen sugarplums.
1.Using a food processor, finely chop and mix all ingredients except for the brandy and sugar. 2.Add brandy to make the mixture stick together. 3.Form the mixture into small balls, then roll them in sugar. 4.Store the sugarplums in a lightly covered container for at least three days so that the flavors can meld together.
Tips from Mrs. Claus: "Unless you really, really like the taste of ginger, cut down drastically on the amount of ginger you add to your sugarplum mix." "Sugarplums can be frozen without any loss in the flavor. When you're ready to thaw, move the sugarplums from the freezer to the fridge for a few days, then store them at room temperature."
2 egg whites
3/4 C sugar
1 C broken candy cane or chocolate chips or nuts
Beat egg whites until stiff. Add sugar and a pinch of salt, beat to mix. Fold in candy. Drop by teaspoonful on a lightly greased cookie sheet. Place in a TURNED OFF oven which has been pre-heated to 350 degrees. Leave in oven over night. (or, at least, an hour, until cookies are dry)
1/3 C Crisco
1/3 C light Karo syrup
1 lb powdered sugar
1 c. sugar
1/2 c. corn syrup
2/3 c. water
few drops food coloring
few drops flavoring oil (cinnamon, anise, peppermint, etc.)
Mix sugar, syrup, and water thoroughly. Cook over low heat until the sugar is dissolved. Then increase the heat and continue
cooking, without stirring, until a small quantity dropped in very cold water separates into threads which are hard and brittle.
This will be 310 degrees on a candy thermometer. The heat may need to be reduced toward end of cooking time to prevent
scorching. Remove from heat; add flavoring and coloring, stirring enough to mix. Pour onto a greased cookie sheet (I have a
friend who
uses waxed paper. I've never tried this.) Cool. Break into bite-size pieces. Coat with
powdered sugar.
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