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Twas the Night Before Christmas; Victorian Sugarplums


  • Author: Bryt
  • Total Time: 8 hours

Ingredients

Units Scale
  • 1kg of white sugar
  • 1 large can of preserved plums in syrup, strained

Instructions

  1. Start by pitting the plums.
  2. In a low bowl, I used a soup bowl, pour in some white sugar (you don’t need all 1 kg at the same time).
  3. Roll the plums in the sugar and set aside for half and hour.
  4. Turn on oven to the lowest setting. Reroll the plums in the sugar and place in a lined baking tray. We used a baking mat, but baking paper will work fine too.
  5. Place tray in oven and leave for 2 hours. Remove from oven, reroll plums in sugar, either wash baking mat or lay down new baking paper and place back in oven for another 2 hours.
  6. You can either spend a whole day doing this, or take them out at night, set aside and continue the next day. You should do this process a total of 6 times.
  7. By this point the plums should be dried out and the final sugar coating somewhat crispy.
  8. Package nicely in a box lined with baking paper.
  • Cook Time: 8 hours