3 1/2 c. powdered sugar
1/3 c. white sugar
1/3 c. soft butter
1 (6 oz.) pkg. chocolate chips
1/3 bar paraffin wax
2 jars maraschino cherries

Mix powdered sugar, syrup, and butter. Put in refrigerator to chill. Melt over hot water chocolate chips and paraffin. Drain cherries on paper towels. Cover cherries with a small amount of white mixture. Chill. Dip in chocolate mixture. Keep heat under water low. Store in a cool place. Let stand 2-3 weeks before using. Makes 60-65 candies. The longer you leave them stand the more juice in them.