1/2 c. butter
1/2 c. white corn syrup
1/4 c. good vanilla extract
1 can Eagle Brand
4 lbs. powdered sugar

Cream together and chill 2 hours.

4 (10 oz.) jar maraschino cherries, drained
6 (12 oz.) bags chocolate chips
1/2 cake paraffin (1 or each 1 bags of chips) OR 3 tbsp. vegetable shortening (1 for each bag of chips)

Melt chips and shortening or paraffin over double boiler, until melted.

Roll chilled fondant mixture into ball in your hand, flatten circular spot with finger and place cherry and wrap fondant back around it to form a ball again. Chill again for 20 minutes.

Place each ball on fork and dip in melted chocolate and place on foil and chill 20 minutes. Some may need another dipping. Store in tins with tight cover until Christmas. Cool room is best.

I often make varieties, such as adding maple extract and chopped nuts, coconut, black walnut or many varieties.