2 (16 oz.) jars maraschino cherries with stems
2 lbs. confectioners' sugar
1 (14 oz.) can sweetened condensed milk
2 (12 oz.) pkgs. semi-sweet chocolate chips
1/4 bar paraffin

YOU'LL NEED:

Colander
Paper towels
Can opener
Mixing bowl
Mixing spoon
Teaspoon
Cookie sheet
Wax paper
Double boiler

Drain the cherries in the colander. Pat the cherries dry with a paper towel. Combine the sugar and milk in a mixing bowl. Mixture will be stiff. Take about 1 small teaspoonful of the sugar mixture. Flatten it in the palm of your hand and gently wrap around a cherry. Pinch off any extra. Place on cookie sheet that is covered with wax paper. If the sugar mixture becomes too dry and begins to crumble, add just a little bit of hot water. When all the cherries have been wrapped, place in the refrigerator overnight.

To make the chocolate coating: Fill the bottom half of a double boiler with about 2 inches of water. Don't put in too much water or it will boil over. The water should just reach the bottom of the top pan. Put the chocolate chips and paraffin in the top half and place this pan inside the bottom half. Heat over medium heat, stirring occasionally. When chocolate and paraffin are melted, dip each cherry, holding it by its stem. Stand up on wax paper. Refrigerate. Makes 5 dozen.