Sugar Plums

Des Dragees Sucrees

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • 2 Pounds of Best Confectionery Sugar
  • Sufficient Water to Dissolve
  • A Pound of Any Fruit


Sugar plums, or Crystallized Fruits, are among the daintiest preparations of the Creole cuisine. They are the real Bonbons so highly prized by the Creole girls.

To crystallize fruits or Candies in small quantities, take two pounds of the best sugar, and add sufficient water to dissolve it or to start it to boiling. Let it boil to a syrup. Place the