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Chocolate Dipped Cherries
by Antoinette Chapman, Boscobel

2 lbs. confectioners sugar
1 can Eagle Brand condensed milk
1/2 cup butter
1-1/2 tsp. vanilla

Maraschino cherries
Chocolate or milk chocolate chips (12-oz. bag)
Paraffin wax

Mix first four ingredients with hands until well-blended and can be formed into balls. Butter hands. Wrap a small amount of mixture around a drained maraschino cherry forming a ball. Put on wax paper. Chill overnight. Melt 12-oz. package chocolate or milk chocolate chips and 1/5 lb. of paraffin wax. Dip the balls in this mixture and put on wax paper to firm up. Variation: Add coconut and form into balls or substitute vanilla with 1-1/2 tsp. maple flavoring and add chopped walnuts.

Editor’s Note: Place chocolate dipped cherries in a tightly covered container and let ripen in the refrigerator for 1 to 2 weeks before serving. Ripening allows the powdered sugar mixture to soften and liquefy.

 

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