Victorian sugar plums are a delightful and nostalgic treat, embodying the festive spirit of the 19th century Christmas season. Unlike modern sugar plums, which are typically candied fruits, the traditional Victorian sugar plum is a rich, spiced confection made from dried fruits, nuts, and sometimes a touch of alcohol, all rolled in sugar. Making them at home allows you to enjoy a piece of history and create a unique holiday sweet that pairs perfectly with tea or as a charming gift.
What You’ll Need
- 1 cup finely chopped dried plums (prunes)
- 1 cup finely chopped dried apricots or raisins
- 1 cup chopped nuts (almonds, walnuts, or pecans)
- 1/2 cup granulated sugar, plus extra for rolling
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 2 tablespoons brandy, rum, or orange juice (optional)
- 1 tablespoon butter or vegetable shortening
- Powdered sugar for dusting (optional)
- Wax paper or parchment paper
- Mixing bowl and spoon
- Food processor (optional, for finer texture)
Step-by-Step
- Prepare the dried fruits and nuts: Chop the dried plums, apricots (or raisins), and nuts into small pieces. For a finer texture, pulse them gently in a food processor, but avoid turning them into a paste.
- Mix the dry ingredients: In a mixing bowl, combine the chopped fruits and nuts with the granulated sugar, cinnamon, nutmeg, and allspice. Stir well to distribute the spices evenly throughout the mixture.
- Add the liquid and fat: Melt the butter or shortening gently until just liquid. Add it to the fruit and spice mixture along with the brandy, rum, or orange juice if using. These liquids help bind the mixture and add depth of flavor.
- Form the dough: Using your hands or a sturdy spoon, mix everything thoroughly until the mixture holds together when pressed. If it feels too dry, add a teaspoon of liquid at a time; if too sticky, add a little more sugar or ground nuts.
- Shape the sugar plums: Pinch off small amounts of the mixture and roll them between your palms to form small balls about the size of a walnut or smaller, depending on preference.
- Coat the plums: Pour some granulated sugar onto a plate or shallow dish. Roll each ball in the sugar until well coated. This gives the sugar plums their characteristic crunchy exterior.
- Set and store: Place the coated sugar plums on wax or parchment paper in a single layer. Allow them to dry at room temperature for several hours or overnight to firm up. Once set, store them in an airtight container in a cool, dry place. They improve in flavor after a few days as the spices meld.
- Optional dusting: For a more delicate appearance, dust the sugar plums lightly with powdered sugar before serving.
Common Mistakes
- Using overly sticky or wet mixtures: If the mixture is too sticky, the sugar plums won’t hold their shape or will be difficult to roll. Adding too much liquid or not enough dry ingredients can cause this.
- Not chopping ingredients finely enough: Large chunks of dried fruit or nuts make the texture uneven and can cause the sugar plums to fall apart.
- Skipping the sugar coating: Without rolling in granulated sugar, the sugar plums lack their traditional crunchy exterior and can be overly soft.
- Storing improperly: Exposure to moisture or air can cause sugar plums to become sticky or harden excessively. Airtight storage is essential.
- Rushing the drying time: Serving sugar plums immediately after making them can result in a softer, less cohesive texture. They need time to set.
Tips
- Choose quality dried fruits: Use naturally sweet, unsulphured dried fruits for the best flavor.
- Experiment with spices: Adjust the cinnamon, nutmeg, and allspice to suit your taste. Adding a pinch of clove or ginger can add a festive twist.
- Alcohol alternatives: Use orange juice or apple cider if you prefer a non-alcoholic version; these keep the mixture moist and flavorful.
- Make ahead: Victorian sugar plums improve with age. Prepare them a week before your event to let flavors deepen.
- Use gloves: Wearing disposable gloves while rolling can help prevent the mixture from sticking to your hands.
- Shape variety: For a decorative touch, try shaping some plums into small cones or ovals instead of balls.
- Gift wrapping: Wrap sugar plums individually in wax paper or place them in decorative tins for charming presents.
Troubleshooting
Mixture too dry and crumbly: Add a teaspoon of liquid (brandy, juice, or water) and melted butter, then mix thoroughly. Allow it to rest for 10-15 minutes to let the moisture absorb before shaping.
Mixture too sticky and won’t form balls: Incorporate a bit more finely chopped nuts or a small amount of powdered sugar to balance moisture. Chill the mixture in the refrigerator for 20-30 minutes to firm up before rolling.
Sugar coating doesn’t stick: Lightly moisten the balls with a brush of water or a quick roll in melted butter before coating with granulated sugar. Alternatively, dust the balls with powdered sugar before rolling in granulated sugar.
Sugar plums become hard or dry too quickly: Store in an airtight container and avoid refrigeration, which can dry them out. If hardened, allow them to sit at room temperature in a sealed container with a slice of apple or orange peel for a day to restore moisture.
Flavor is bland or unbalanced: Adjust the spice levels in your next batch and consider increasing the amount of brandy or orange juice slightly. Letting the plums age for several days enhances flavor complexity.
Frequently Asked Questions
What are Victorian sugar plums made of?
They are made from chopped dried fruits (like prunes and apricots), nuts, sugar, spices, butter, and sometimes a small amount of alcohol or juice to bind and flavor the mixture.
Are Victorian sugar plums actually plums?
No, the name “sugar plum” refers to the sweet, plump shape and sugary coating, not just plums. They traditionally contain a mixture of dried fruits and nuts.
Can I make sugar plums without alcohol?
Yes, you can substitute alcohol with orange juice, apple cider, or even water to keep the mixture moist and flavorful.
How long do sugar plums keep?
Stored in an airtight container at room temperature, they keep well for up to 2 weeks and often taste better after a few days as flavors meld.
Can I freeze Victorian sugar plums?
Freezing is not recommended as it can affect texture and moisture balance. It’s best to store them in a cool, dry place.
Why are they rolled in sugar?
The sugar coating provides a crunchy exterior that contrasts with the soft, spiced interior, giving sugar plums their signature texture and appearance.
Is it necessary to use nuts?
Nuts add texture, flavor, and richness, but if you have allergies or preferences, you can omit them or substitute with seeds like sunflower or pumpkin seeds.
Can I add other dried fruits?
Absolutely! Feel free to include dried cherries, cranberries, or figs for different flavor profiles while keeping the overall texture balanced.
Making Victorian sugar plums is a rewarding way to connect with holiday traditions and enjoy a unique, flavorful treat. With a bit of patience and the right ingredients, you can create these charming sweets that capture the essence of a Victorian Christmas.
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