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Chocolate Covered Cherries




Source of Recipe


RC
2 pound powdered sugar
1 can sweetened condensed milk
½ cup butter or margarine
2-3 jars maraschino cherries with stems

CHOCOLATE COATING

12 oz. chocolate chips
½ bar parafin
1 T oil
1 tsp vanilla

Recipe


Let cherries drain on paper towels for 15 minutes. Place on cookie sheet and freeze in freezer. When cherries are frozen (leave in freezer and only remove a few at a time), mix sugar, milk and butter. Refrigerate fondant until firm.
Shape into 1 inch balls, flatten to about the size of a half-dollar. Place frozen cherry in center and wrap mixture completely around. Repeat; chill cherries overnight. The secret to this recipe is to be sure the fruit and cream mixture is frozen when working with it.

COATING

Melt chocolate chips and parrafin in double boiler. Add oil and vanilla. Dip cherries by holding stem into chocolate. Place on extra sheet of wax paper for about 1 second so chocolate will not spread. Place on second sheet of wax paper and let cool. .................................