2 lbs. powdered sugar
1/2 can Eagle brand milk
3 tbsp. corn syrup
1 stick of butter, softened
Maraschino cherries (with stems or without)
2 lbs. semi-sweet chocolate chips
1/2 cake paraffin wax
1 tsp. vanilla

Mix Eagle brand milk, corn syrup, butter and vanilla. Add powdered sugar a little at a time until it becomes dry and stiff. Drain cherries. Take small piece of batter and wrap it around each cherry.

Melt chocolate and wax in double boiler. Dip each coated cherry in chocolate. Set on wax paper to dry. Store cherries in a dry cool place. the longer the cherries set the better they taste.