LASSSTTT Recipe of 2026!! And its a twofer!
Sugarplums are a thing that you just only hear about this time of the year and to most people its kinda a…what the heck is a sugarplum?
Well, I’m here to tell you, it is not a plum covered in sugar!
I know right?
There’s actually two types. The original, not that easy, takes forever way, and the more modern way.
Sugarplums were originally a type of Comfit, which is a tiny seed or nut covered in layers and layers of sugar.. It’s tricky to get them right and takes hours and hours. BUT if you just really wanna do that here’s how.
- 1 tbsp. seed of choice (anise, fennel, caraway)
- 1 cup sugar
- 1/3 cup water
- Food coloring, optional
- Measuring cups
- Measuring Spoons
- Large flat frying pan
- Sauce pan
- Wooden spoon
Heat the sugar and the water in a sauce pan until it reaches around 225 degrees, just a little before thread stage basically. And make sure it’s thoroughly mixed
Heat the seeds in a large flat pan, similar to a wok or frying pan. You don’t want the pan to hot. If you can’t stir them with your hand it’s way to hot. Get them good and toasty and spread out in a thin layer on the pan
Once the syrup has reached 225 degrees (for a smoother comfit, you need only heat the syrup to about 170 degrees), take a teaspoon of it and pour it over the seeds in the pan.
Using the back of a wooden spoon, stir the seeds until the sugar dries. This may take a while
If the seeds stick together, you have used too much syrup. If the sugar forms pellets in the bottom of the pan then you have used too much syrup.
You’ll repeat this a lot of times
The first few coats of the syrup the seed will look grayish, and then they will gradually begin to turn white, or if you put some food color in the mix it will turn that color
After about 12 coats you are done for the day. To make them larger let them dry overnight and repeat the syrup batch and mix again.
OK NOW FOR THE EASIER NEWER WAY
These sugarplums are kinda like mince balls. But a lot easier to make, although you need more stuff. They’ll form lil balls of a mix of dried fruits and nuts all mixed up together. I’m not sure when these came into play as what people call sugarplums now though.
- 6 ounces slivered almonds, toasted
- 4 ounces dried plums
- 4 ounces dried apricots
- 4 ounces dried figs
- 1/4 cup powdered sugar
- 1/4 teaspoon anise seeds, toasted
- 1/4 teaspoon fennel seeds, toasted
- 1/4 teaspoon caraway seeds, toasted
- 1/4 teaspoon ground cardamom
- Pinch kosher salt
- 1/4 cup honey
- 1 cup coarse sugar
- Muggle food processor or your wand
- Measuring Spoons
- Cookie sheet or cooling rack
- Wooden spoon
- Put the almonds, plums, apricots, and figs into the bowl of a muggle food processor and pulse 20 to 25 times or its all chopped up but not mushy and balling up. Or use a spell to do this if you are in a place you can cast magic at.
- Combine the powdered sugar, anise seeds, fennel seeds, caraway seeds, cardamom, and salt in a medium mixing bowl. Add the nut and fruit mixture and the honey and mix using gloved hands until well combined. Or mix with your wand to not get sticky.
- Scoop the mixture into 1/4-ounce portions and roll into balls. If serving immediately, roll in the coarse sugar and serve. Again It’s sticky so you may want to use your wand for this step.
- If not serving immediately, put the balls on a cooling rack or cookie sheet and leave uncovered until ready to serve. Roll in the coarse sugar prior to serving.
- The Sugarplums may be stored on the cooling rack for up to a week. F you gotta save em longer put them in something air tight so they don’t get gross
And there you go sugarplums two ways!