Sugar Plums

Des Dragees Sucrees

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

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 fruit to be crystallized in a pan, and pour over the syrup. Turn the fruit lightly by shaking the pan till every side is coated, and set to cool. When cool, drain off the syrup and set the pans on their sides, so that remaining particles may be drained off, and every side be coated with the crystallized mixture. It is always best to pour the syrup over the fruit while it is warm, as it takes a firmer hold and makes a brighter crystal, but it will not hurt the fruit if the crystal warms them enough to make them very soft, as they will be all right when the syrup and fruits cool. A small batch of Crystallized Fruit may be prepared at noon, and be ready for a six o’clock dining.

Fruit and Almond Paste Bonbons should always be softened by the hot syrup, and it is always best to prepare the fruits two days in advance, when they will be sufficiently soft for a light crystal to form on them.

Chocolate and other Bonbons may be crystallized in the same way.