2 lbs. powdered sugar
1 (14 oz.) can sweetened condensed milk
1/2 c. butter, melted
1 tsp. vanilla
72 maraschino cherries, well drained
1 (12 oz.) pkg. chocolate chips
1/8 lb. paraffin wax
Mix the powdered sugar with the sweetened condensed milk, melted butter and vanilla. Chill thoroughly
in the refrigerator. Wrap each cherry in a portion of the sugar mixture, making a small ball. Freeze until firm.
Melt the chocolate chips with the paraffin wax in the top of a double boiler over hot, but not boiling, water Adjust
the heat to keep the chocolate just warm enough to stay melted. Dip the candy-covered cherries into the chocolate mixture.
Set on waxed paper to firm up. Store in a covered container in the refrigerator for 1 to 2 weeks before eating.