Sugar Plums have been a favorite in my family since well before I was born (I am 47). I cannot remember a Christmas without them. Some advice on the preparation... Time is of the essence when making these if you want them to be perfect little plums. The jello starts to set once you add the liquid ingredients and if you do not form into balls quickly enough, they will start to crumble as you continue to try to form them. Do not try to make a double batch at once, you will not have time (unless you have at least two speedy helpers). I make them with Christie Vanilla wafers, crushed into crumbs (I like this better than graham crumbs). When you are ready to insert the cloves into the balls (they would have been rolled in hello at this point), remove the ball tip from the clove and insert the remaining stem all the way into the plum so that you just see a star on the surface of the plum (kind of looks like what you see on an orange). Let in plums sit out for an hour or so before putting into any container. I recommend waiting a day before serving as the clove will flavor the plum (I find they taste the absolute best after a couple days). Do not forget to tell whoever treats themselves to one of these to remove the stem(the clove) as chewing on this is not pleasant to most people. For the person that said these are too liquid, you HAVE to use SWEETENED condensed milk, not the other condensed milk (sweetened condensed milk is very, very thick).
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Sugar Plums have been a favorite in my family since well before I was born (I am 47). I...