Fruit And Nut Truffles Sugarplums Recipes

FRUIT AND NUT TRUFFLES (SUGARPLUMS)

Fruit and Nut Truffles (Sugarplums) image

This recipe is from "Making great candy" cookbook. This is not a confectionary item, more like a fruit mince truffle. They are delicious and remind you of Christmas, a simple homemade gift idea. If no food processor is available to you, use a large bowl and metal spoon, be sure to chop all you ingredients very small. I like to use kitchen sheers rather than a knife for dried fruit, which can be sticky and stick to the knife.

Provided by cookingpompom

Categories Fruit

Time 4m

Yield 25-35 truffles, 10 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup honey
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon nutmeg
2 teaspoons orange zest
2 cups finely chopped toasted almonds
1 cup finely chopped dried apricot
1 cup finely chopped dried dates
1/4 cup caster sugar, for rolling (superfine sugar)

Steps:

.Place all ingredients into a food processor and blend until a ball forms (it should take about 2 minutes).
With wet hands, roll into balls (about the size of a large cherry) then roll into the extra sugar.
Store in an airtight container for upto 2 weeks.
Makes 25 - 35 truffles.

Nutrition Facts : Calories 284.3, Fat 14.6, SaturatedFat 1.2, Sodium 3, Carbohydrate 37.5, Fiber 5.4, Sugar 29.6, Protein 6.7

KIDS CAN MAKE: FRUIT-AND-NUT CHOCOLATE TRUFFLES

Kids Can Make: Fruit-and-Nut Chocolate Truffles image

These one-bite treats are extra rich and satisfying, thanks to the surprising addition of dried apricots and prunes. For little kids: Let them roll and decorate the truffles. For big kids: Let them measure, scoop, decorate and package them. To wrap them up: Roll 5 to 6 truffles in parchment, and twist the ends closed.

Provided by Food Network Kitchen

Categories dessert

Time 3h40m

Yield 30 to 36 truffles (5 to 7 gifts in parchment)

Number Of Ingredients 10

Ingredients

1/3 cup pecans
8 ounces semisweet chocolate, very finely chopped
1 teaspoon pure vanilla extract
1/2 teaspoon orange zest
Pinch kosher salt
1/2 cup heavy cream
1 tablespoon unsalted butter
1/3 cup dried apricots, very finely chopped
1/3 cup dried prunes, very finely chopped
Coarse sanding sugar, for decorating

Steps:

Special equipment: food-safe gloves
Preheat the oven to 350 degrees F. Spread the pecans out on a baking sheet, and bake until brown and toasted, 8 to 10 minutes. Let cool completely, then very finely chop.
Put the chocolate, vanilla, orange zest and salt in a large bowl; set aside. Heat the cream and butter in a small saucepan over medium-low heat until very hot and steaming; pour over the chocolate, then let sit for 10 minutes. Stir until all the chocolate has melted and the mixture is smooth. (If all the chocolate has not melted, microwave the mixture in 30-second increments, stirring after each, until smooth.) Add the pecans, apricots and prunes, and stir to combine.
Transfer the chocolate-fruit mixture to a large baking dish, and let cool to room temperature. Cover with plastic wrap, and refrigerate until the mixture has hardened but is still soft enough to scoop, about 3 hours. (The mixture can be made up to 2 days in advance; let soften at room temperature until scoopable, about 30 minutes.)
Line a baking sheet with parchment. Scoop heaping teaspoonfuls of truffle mixture, and place them on the prepared sheet. Once all the mixture has been divided up, roll the mounds into smooth, round balls. (Using food-safe gloves for this helps keep it from getting too messy.) Roll each ball into sanding sugar right before serving or wrapping. Keep refrigerated in an airtight container for up to 3 days.

SUGARPLUMS

Sugarplums image

This is from Land O'Lakes ad in the December, 1967 issue of Better Homes and Gardens. You shape the candies with your hands.

Provided by Chocolatl

Categories Candy

Time 10m

Yield 1 1/2 pounds

Number Of Ingredients 4

Ingredients

1/2 cup butter
2 cups confectioners' sugar, unsifted
1/4 cup whipping cream
1 teaspoon vanilla

Steps:

Beat the butter until light and fluffy.
Slowly beat in sugar and continue to mix until light and crumbly.
Add cream and vanilla, and beat until completely blended.
Shape and decorate as desired.
Store in a cool place.

Nutrition Facts : Calories 1309.8, Fat 76.2, SaturatedFat 48, Cholesterol 217, Sodium 452.8, Carbohydrate 160.9, Sugar 157.1, Protein 1.5

SUGARPLUMS

Sugarplums image

When our kids read about sugarplums in a holiday tale, they were intrigued...and so was I! In short order, I figured out a no-bake way to make the sweets from dried fruits and nuts.

Provided by Taste of Home

Categories Desserts

Time 15m

Yield about 8 dozen.

Number Of Ingredients 5

Ingredients

1 package (15 ounces) raisins
2 cups pitted dried plums (prunes)
1 package (8 ounces) dried mixed fruit
1-1/2 cups chopped pecans
Sugar

Steps:

In a food processor, combine the raisins, plums, mixed fruit and pecans. Cover and process until chopped. Transfer to a large bowl., Roll into 1-in. balls, then roll in sugar. Place on waxed paper and let stand at room temperature for 4 hours. Store in an airtight container. Roll in additional sugar before serving if desired.

Nutrition Facts : Calories 83 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.

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