• 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.