1/2 lb. butter
1 can Eagle brand milk
2 lbs. powdered sugar
1/4 c. juice from maraschino cherries
1 tsp. vanilla
1 (32 oz.) jar maraschino cherries
1 (16 oz.) pkg. chocolate Candiquik
1 (12 oz.) pkg. semi sweet chocolate chips
1 bar paraffin

Mix butter, milk, 1 pound powdered sugar, cherry juice and teaspoon vanilla in mixing bowl. Mix at low speed until thoroughly mixed. Slowly add remaining sugar and mix thoroughly. Store in a covered bowl for at least 24 hours. Using large side of a melon baller, drop onto flat trays that will fit into your freezer. Top each one with a maraschino cherry and freeze overnight.

Melt last 3 ingredients in the top of a double boiler. Insert a toothpick into each cherry and use a table knife to remove candy from trays. Dip into melted chocolate. If candy begins to thaw, put it back into the freezer until it is hard again.

Makes 6 to 7 pounds candy.