Why not Jeremy?
I plan to dunk my damsons which are currently steeping in gin into choccy to put in a box with my home made marron glace to give to mum and nan. Could do the sloes also huh? Mind you, thinking about it, my sloes are only being steeped in gin at the moment, no sugar, I add the sugar before bottling in syrup form, would the sloes be too sharp still?