Chocolate Covered Cherries
by Conrad on Thursday, October 22nd, 2009 | No Comments
- 5 lbs. confectioners’ sugar
- 1/4 tsp. vanilla
- 3 (12 oz.) pkgs. semi-sweet chocolate chips
- 3/4 lb. shaved edible paraffin
- 1/2 lb. oleo or butter
- 1 can Eagle Brand sweetened condensed milk
- Maraschino cherries (about 200)
- Round toothpicks
Mix together: Using your hands, mix the confectioners’ sugar, oleo, vanilla, and condensed milk. Cover and set aside.
Drain the juice from the maraschino cherries, saving juice to use later in Kool-Aid, etc.
Melt the chocolate chips and paraffin in the top of a double boiler.
Mold cream mixture over cherries and dip in melted chocolate. Let dry to harden.
