1 lb. powdered sugar
1/2 can Eagle Brand milk
1 lg. jar maraschino cherries, well drained
1/2 stick butter, softened
2 bags dipping chocolate or 1 (12 oz.) pkg. chocolate chips, melted with 1/4 bar paraffin
1 tsp. vanilla

Cream sugar and butter. Add milk and vanilla. Mix well. Use small amount of mixture and form around each cherry to make a ball. Place on wax paper and chill 10 minutes. Dip in melted chocolate and paraffin. Centers will liquify if set for 1 or 2 days.