​Sugar plums originated as small round or oval sweets made out of colored and boiled sugar, similar to what we think of as hard candy today. They resembled plums in size and shape (hence the name), and often had little wire stalks that could be used to hang them up. Related to comfits (sugar-coated seeds), sugar plums often had aniseed or caraway seed in the center. Both treats were considered sweetmeats, a term commonly used from Medieval times through the 19th century to describe any sweet food. 
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By the Victorian period, the term sugar plum was used to describe almost any sweetmeat, including small plum-shaped confections made from a mixture of chopped dried fruits, nuts, powdered sugar and brandy (which served as a preservative). The recipe below calls for figs, dates and apricots, but you can use any combination of dried fruits -- the Victorians favored soft candied cherries and citron. 

Ingredients:

• 2 cups finely chopped figs
• 2 cups finely chopped pitted dates
• 2 cups finely chopped apricots
• 2 cups chopped nuts
• 2 tablespoons brandy
• Powdered sugar 

Directions: 

1. Mix dried fruit, nuts and brandy together in a large bowl. 
2. Add enough powdered sugar to allow rolling into bite-sized balls. 
3. Roll in more powdered sugar and enjoy! 

Note:  Wrapping each ball in cellophane or colored foil and tying with a ribbon also makes a lovely Christmas tree decoration.