2 lb. powdered sugar
1 stick butter
1 can sweetened condensed milk
1 1/2 boxes semi-sweet chocolate, melted
1 oz. paraffin wax

Mix first 3 ingredients together to make fondant. Chill in refrigerator 24 hours. Drain 2 large bottles of maraschino cherries well. Wrap small amount of fondant around each cherry. Use buttered hands to mold cherries. Chill.

Mix paraffin and chocolate thoroughly. Keeping chocolate warm, dip covered cherries into chocolate with a slotted spoon. Remove to waxed paper. Makes approximately 80-100.