3-4 jars maraschino cherries, well drained
1 can Eagle Brand sweet milk
2 sticks butter
3 lb. powdered sugar
2 (12 oz.) chocolate chips
1/2 bar paraffin wax

Combine milk, butter and sugar to make a fondant. Knead it with your hands as for bread until smooth. Shape into neat little balls with a cherry wrapped in the middle.

In a double boiler, melt together until creamy the chocolate chips and paraffin wax. Stick a toothpick into a fondant cherry. Swirl it through the melted mixture and set carefully on wax paper to cool.