Cathy's Sugarplums

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READY IN: 30mins
Recipe by seahorse73

From a friend of mine in Canada. We all know Clement Moore's poem "Twas The Night Before Christmas" few can define the exact substance of the sweet immortal treats A combination of dried fruits special nuts with spices and flavourings, this is then rolled in SUGAR therein lies the magic of the vision. In 1822 sugar was very expensive and not widely available so only those very fortunate received this gift. Clement was a wealthy man of British descent who lived in NY city. This was times of tremendous social change as new immigrants arrived on the shores of the New World. They all had a dream, a vision of prosperity in the new land. In that spirit his poem was full of hope that children may have sugar plums on Christmas Day. The Crusaders returning from Holy wars circa 1100AD first carried the flavours of the Mediterranean. Ginger, lemons, oranges, figs, apricots, dates and most of all sugar. Sugar plums became known to the western Europe after the 8th century when Arab trade routes expanded westward. Each of the ingredients of sugar plums has a history in itself, the most notable the fig. It may be the oldest known food to man. It was the fig tree that overshadowed the twin founders of Rome as an emblem of prosperity for the human race. Ultimately it is the early written and pictorial records of the Egyptians which best illustrate the concept of sugar plums. Their sweets were crudely moulded and included honey as a sweetener sugar being unknown at that time. And so sugar plums shepherd in the Christmas season with a historical perspective. Passed from the hands of Egyptians, Arabs, Crusaders and stately kings. they bear with them the warmth of ages past. They offer to you only the very best wishes for prosperity in the future, truly gifts of the Magi. For every child who has ever asked For every adult who has ever wondered. the Story of Sugar Plums. is is also attached to the boxes:

Ingredients Nutrition

  • 12 cup dried apricot
  • 12 cup chopped pecans or 12 cup almonds
  • 14 cup dried fig
  • 14 raisins, preferably golden or 14 turkish sultana
  • 14 cup flaked coconut
  • 3 tablespoons orange-flavored liqueur or 3 tablespoons orange juice or 3 tablespoons honey
  • 14 cup sugar


  1. Finely chop apricot, pecans, figs, raisins, and coconut by hand or food processor.
  2. Add liqueur blend well.
  3. Shape into 1 inch balls rolling between palms of hands.
  4. Roll each ball in sugar.
  5. Store in air tight container in fridge between waxed paper for up to month.
  6. Package in boxes or tins or in a basket with ribbons.
  7. I always double this recipe because I seem to need more than 36.

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