Sugarplums

1. 1

   Lightly grease 9 x 9 x 2-inch pan.

2. 2

   In medium bowl, combine prunes, raisins and nuts; mix well.

3. 3

   In small, heavy saucepan, combine sugar, corn syrup and 1/2 cup water.

4. 4

   Over medium heat, stirring constantly, cook until mixture starts to boil.

5. 5

   Boil to 238u00b0 on candy thermometer or until a little in cold water forms a soft ball that flattens on removal from water.

6. 6

   Remove from heat; cool 10 minutes.

7. 7

   Pour into small bowl of electric mixer; add vanilla and salt.

8. 8

   Beat at high speed 5 minutes or until mixture is white and creamy.

9. 9

   Stir into fruit mixture; mix well.

10. 10

    Turn into prepared pan; press evenly with spatula.

11. 11

    Refrigerate 1 hour.

12. 12

    Cut into 64 squares.

13. 13

    Form each square into an oval; roll in coconut. Store in container with tight fitting lid; place waxed paper between layers.

* Per serving · 4 servings · Values may vary.

No additional tips available.