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

Drain cherries in a colander. Pat the cherries dry with a paper towel. Combine sugar and milk in mixing bowl; mixture will be stiff. Take about 1 small teaspoonful of the sugar mixture. Flatten it in the palm of your hand and gently wrap around a cherry. Pinch off any extra. Place on cookie sheet that is covered with wax paper. (If sugar mixture becomes too dry and crumbles, add just a little bit of hot water.) Place cherries in refrigerator overnight.

To make the chocolate coating, fill bottom half of double boiler with 2 inches of water. Don't put too much or it will boil over. Put the chocolate chips and paraffin in top half an place on medium heat. Stir occasionally. When melted, dip each cherry, holding it by stem. Stand up on wax paper. Refrigerate.