Have Ready:

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

Drain 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 teaspoon of the sugar mixture; flatten it in the palm of your hand and gently wrap around 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 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 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 is melted, dip each cherry, holding it by its stem. Stand up on wax paper. Refrigerate. Makes 5 dozen.

If Mom doesn't have a double boiler, you can make one with a medium size saucepan and a metal bowl nearly the same size which will fit inside the saucepan. Don't use a bowl that is too small, as you want it to be held above the water.