3 tbsp. butter
1/4 c. evaporated milk
1 tsp. vanilla
1/4 tsp. salt
3-4 c. powdered sugar, sifted
48 maraschino cherries, drained
1 (6 oz.) pkg. semi sweet chocolate pieces

Melt butter over low heat, stir in evaporated milk, vanilla and salt. Remove from heat and gradually stir in sifted powdered sugar.

Turn out onto a board, lightly sprinkled with powdered sugar; work with hands until smooth. Cover cherries completely by shaping about 2 teaspoon fondant around each cherry.

Melt semi sweet chocolate in double boiler. Drop fondant covered cherries into melted chocolate to cover. Remove from chocolate with two forks. Place on waxed paper to cool.