Sugarplums are ideal for kids to make because they require no heat. The dried fruit and nut mixture is easy to blend in a food processor. Set in dainty paper cups (available at most craft stores).
8-10 dried figs
8-10 dried apricots
1/3 cup sliced or slivered almonds or hazelnuts, toasted
3 tbsp cocoa
3 tbsp honey or golden syrup (or less, if your fruit is nice and soft and sticky already)
1/2 tsp grated orange zest (optional)
1/4 tsp cinnamon
1/4 tsp almond or vanilla extract sugar, for rolling
ADULT: Trim the tough stems from the figs and cut them in half.
CHILD: Put the figs into the bowl of a food processor along with the apricots, prunes, almonds, cocoa, honey, orange zest, cinnamon and almond or vanilla extract. Pulse until the mixture is well combined.
CHILD: Add some extra cocoa or nuts if the mixture is too wet, or some honey if it’s dry and won’t stick together. The mixture should hold its shape when you squeeze some into a ball.
ADULT: Scrape the mixture out of the food processor into a bowl.
CHILD: Place some sugar in a shallow dish. Roll the sugarplum mixture into walnut-sized balls, then roll them in sugar to coat. If you like, place them in small paper or aluminum cups.
Makes about 1 1/2 dozen sugarplums; store in an airtight container in the fridge.