Sugar Plum Recipe
I got to try out this Sugarplums at my friend's place. My GOD, It was simply mind blowing! Use the freshest of Fruits available to get a flavorful Sugarplums. Pamper everyone with Sugarplums as Dessert. If you don't want to be a big sinner, don't simply read this Sugarplums recipe, try it as well.
Ingredients
1 pound confectioners' sugar
1/4 pound cold butter
2 tablespoons heavy cream
1 teaspoon vanilla or 1/2 teaspoon almond extract
Pitted ready-to-eat prunes
Candied cherries
Pitted dates
Walnut or pecan halves
Granulated sugar for rolling
Candied cherries and silver dragees for garnish
Directions
Pour the unsifted confectioners' sugar into a large bowl.
Cut the butter from the stick into small slivers, dropping them into the sugar.
Add the cream and vanilla or almond extract.
Work with your fingertips until the mixture clings together somewhat.
Turn the mixture onto a sheet of waxed paper.
Knead by pushing the mixture against the surface with the heel of your hand, lifting the edges of the waxed paper to add and incorporate any crumbs of dough.
Continue kneading in this manner until the mixture is well blended, smooth, and creamy.
Wrap in the waxed paper and chill just long enough so that the fondant can be handled easily without sticking.
Prunes: Slit the tops of the prunes and spread slightly.
Roll a small portion of the chilled fondant into a ball and press into the cavity.
Garnish with a sliver of candied cherry.
Cherries: Cut a cross in the top of each cherry; spread slightly to form petals.
Fill with a small ball of fondant and decorate the tops with a few silver dragees.
Dates: Cut the dates partway through and press a small portion of the fondant into the cavities.
Roll the filled dates in granulated sugar.
Walnuts or Pecans: Shape the fondant into small balls; place between two walnut or pecan halves; press together lightly.
Store in one layer in a tightly covered container in the refrigerator.
The sugarplums will keep well up to 2 weeks.
Cut the butter from the stick into small slivers, dropping them into the sugar.
Add the cream and vanilla or almond extract.
Work with your fingertips until the mixture clings together somewhat.
Turn the mixture onto a sheet of waxed paper.
Knead by pushing the mixture against the surface with the heel of your hand, lifting the edges of the waxed paper to add and incorporate any crumbs of dough.
Continue kneading in this manner until the mixture is well blended, smooth, and creamy.
Wrap in the waxed paper and chill just long enough so that the fondant can be handled easily without sticking.
Prunes: Slit the tops of the prunes and spread slightly.
Roll a small portion of the chilled fondant into a ball and press into the cavity.
Garnish with a sliver of candied cherry.
Cherries: Cut a cross in the top of each cherry; spread slightly to form petals.
Fill with a small ball of fondant and decorate the tops with a few silver dragees.
Dates: Cut the dates partway through and press a small portion of the fondant into the cavities.
Roll the filled dates in granulated sugar.
Walnuts or Pecans: Shape the fondant into small balls; place between two walnut or pecan halves; press together lightly.
Store in one layer in a tightly covered container in the refrigerator.
The sugarplums will keep well up to 2 weeks.
