CHOCOLATE DIP FOR ALL THREE:

3 lg. pkg. chocolate chips
3/4 slab of paraffin

Melt in a double boiler. (I use 2 packages of milk chocolate chips and 1 package of dark chocolate.)

ALMOND JOY BALLS:

2 lbs. powdered sugar
1 can Eagle Brand sweetened condensed milk
1 pkg. (7 oz.) Angel Flake coconut
1 c. almonds, chopped
2 tsp. vanilla
1/2 lb. butter

Mix and knead. Put in refrigerator for at least 3 hours. Roll into balls and dip in chocolate.

CHOCOLATE COVERED CHERRIES:

Fondant: 1/3 c. Karo syrup 1/2 tsp. salt 1 tsp. vanilla 1 lb. pkg. powdered sugar 1-3 tbsp. Eagle Brand sweetened condensed milk

Mix and knead until like dough. Take a small amount and cover a maraschino cherry. Put in freezer for a few minutes. Then dip in chocolate dip. Let these ripen for 3-4 weeks in a cool place (not refrigerator). (You may flavor this fondant with orange, cherry, mint, etc. and make flavored balls.)

CHOCOLATE COVERED PEANUT BUTTER BALLS:

1 lb. butter
1 qt. peanut butter
3 lbs. powdered sugar
1 tsp. vanilla

Mix the above ingredients and roll into balls. Use same dip as for other balls.