How to Make A Sugar Plum: A Delightful Confection
Making sugar plums involves a process of layering flavors and textures through repeated coating in sugar. The traditional method is time-consuming, but yields a delightful crystallized treat; modern adaptations offer quicker, equally delicious alternatives using dried fruits and flavored sugar coatings.
A History Steeped in Sweetness
Sugar plums, despite the name, don’t actually contain plums! The name originates from the Middle English word “plumme,” referring to any dried fruit, spice ball, or sugary confection. These treats were a popular candy in the 17th, 18th, and 19th centuries, enjoyed for their novelty and the gradual release of flavor as the sugar coating dissolved. Historically, making sugar plums was a lengthy process involving a rotating pan to evenly coat a seed or nut in layers of sugar syrup.
The Appeal of a Bygone Era
Why make sugar plums today? While commercially available candies abound, crafting sugar plums offers a unique connection to culinary history. The satisfaction of creating something using traditional methods, the customizable flavors, and the charming presentation make them a delightful project. Plus, they make exquisite gifts for the holiday season or any special occasion.
The Traditional Sugar Plum Process
The classic sugar plum recipe is a labor of love, requiring patience and attention to detail. This process involves building layers of sugar coating around a core element.
Step 1: Choosing Your Core: Traditionally, sugar plums were made with caraway seeds, almonds, or other small nuts. Dried fruits, like cranberries or currants, also work well.
Step 2: Preparing the Sugar Syrup: Create a simple sugar syrup by dissolving sugar in water. The ratio is typically 2:1 (sugar to water). Heat until the sugar dissolves completely.
Step 3: Building the Sugar Layers: Dip the core ingredients into the sugar syrup. Allow them to dry completely on a wire rack. Repeat this process dozens of times, building up layers of sugar with each dip. A dragee pan (also known as a sugar plum pan) greatly simplifies this process, rotating the candies to ensure even coating.
Step 4: Adding Flavor: At certain stages, you can add flavorings to the sugar syrup, such as extracts, spices (like cinnamon, nutmeg, or cardamom), or even a touch of liqueur.
Step 5: Crystallizing the Sugar: The final layers of sugar should crystallize, giving the sugar plums their characteristic frosted appearance. This can be achieved by allowing them to dry slowly in a cool, dry place.
A Modern, Simplified Approach
For those who don’t have the time or equipment for the traditional method, a quicker version can be made using dried fruits and a flavored sugar coating.
Step 1: Gather Your Ingredients: You’ll need dried fruits (such as apricots, figs, or cranberries), powdered sugar, and flavorings (such as spices, citrus zest, or extracts).
Step 2: Prepare the Fruit: Chop the dried fruits into small, bite-sized pieces. You can also rehydrate them slightly by soaking them in warm water or juice for a few minutes, then patting them dry.
Step 3: Create the Flavored Sugar Coating: Combine the powdered sugar with your chosen flavorings. Use a small amount of liquid (such as water, juice, or extract) to create a slightly damp mixture.
Step 4: Coat the Fruit: Roll the dried fruit pieces in the flavored sugar until they are completely coated.
Step 5: Allow to Dry: Let the sugar-coated fruits dry completely on a wire rack before serving or storing.
Common Mistakes to Avoid
Making sugar plums can be tricky, so here are some common pitfalls to watch out for:
- Rushing the Drying Process: Allowing each layer of sugar to dry completely is crucial. Rushing this step will result in sticky, unevenly coated sugar plums.
- Using Too Much Liquid: When making the sugar syrup or flavored sugar coating, use just enough liquid to dissolve the sugar. Too much liquid will make the coating too thin and runny.
- Overheating the Sugar Syrup: Heating the sugar syrup too quickly or to too high a temperature can cause it to crystallize prematurely.
- Neglecting Quality Ingredients: Starting with the best ingredients, especially the dried fruit, has a noticeable impact on the overall finished product.
Flavor Variations to Explore
The possibilities are endless when it comes to flavoring sugar plums! Consider these options:
- Spice blends: Cinnamon, nutmeg, cloves, ginger, cardamom, allspice
- Citrus zests: Orange, lemon, lime
- Extracts: Vanilla, almond, peppermint, rum
- Liquors: Brandy, rum, amaretto
Storing Your Sugar Plums
Proper storage is essential to maintain the quality of your sugar plums. Store them in an airtight container in a cool, dry place. They should last for several weeks, or even months, if stored correctly.
Frequently Asked Questions
What kind of dried fruit works best for sugar plums?
- Firm, slightly tart dried fruits like apricots, cranberries, and figs work particularly well. Softer fruits can be used but may require a bit more careful handling. Raisins and currants are also excellent traditional choices.
Can I use fresh fruit instead of dried fruit?
- No, fresh fruit is too high in moisture to be used directly in sugar plums. The moisture will prevent the sugar coating from properly adhering and will cause the plums to spoil quickly. However, candied fresh fruit can be a good substitute, mimicking the firmness and lower moisture content of dried fruit.
What is a dragee pan, and is it necessary?
- A dragee pan is a specialized rotating pan used to evenly coat candies, nuts, or other items in sugar or chocolate. While not absolutely necessary, it significantly simplifies the traditional sugar plum making process and ensures a uniform coating.
How long does it take to make traditional sugar plums?
- The traditional method can take several days or even weeks, due to the repeated dipping and drying process. Each layer of sugar needs to dry completely before the next is applied.
Can I use a different type of sugar other than granulated sugar?
- Granulated sugar is the most common and readily available choice. However, superfine sugar (also known as caster sugar) can be used to create a smoother sugar syrup. Avoid using brown sugar, as it will alter the color and flavor of the sugar plums.
How do I prevent the sugar coating from cracking?
- Cracking is often caused by rapid drying or fluctuations in temperature. Ensure a consistent temperature and slow drying process to minimize the risk of cracking. Also, avoid handling the sugar plums excessively during the drying process.
What if my sugar plums are too sticky?
- Stickiness indicates that the sugar coating hasn’t fully crystallized. Allow the sugar plums to dry for a longer period, ensuring proper ventilation. You can also try rolling them in a thin layer of powdered sugar to absorb excess moisture.
Can I make sugar plums without using any artificial food coloring?
- Yes! Natural food colorings, such as beetroot powder for pink, turmeric for yellow, or matcha powder for green, can be used to color the sugar syrup or flavored sugar coating.
How do I store sugar plums to keep them fresh?
- Store sugar plums in an airtight container in a cool, dry place. Avoid storing them in the refrigerator, as the humidity can cause the sugar coating to become sticky. Properly stored sugar plums can last for several weeks, or even months.
What is the best way to add flavor to my sugar plums?
- Flavor can be added to the sugar syrup, the flavored sugar coating, or even directly to the fruit before coating. Experiment to find your preferred method. Start with small amounts of flavoring and adjust to taste.
Are sugar plums suitable for people with allergies?
- Sugar plums can contain allergens, depending on the ingredients used. Common allergens include nuts, seeds, and dairy (if using butter in the recipe). Always check the ingredients list carefully and avoid using ingredients that trigger allergies.
Can I use a dehydrator to speed up the drying process?
- While a dehydrator can speed up the drying process, it’s important to use a low temperature setting to prevent the sugar coating from cracking. Monitor the sugar plums closely and adjust the drying time as needed. The goal is to evaporate moisture slowly without causing damage.