Frank's Recipes! Homemade Chocolate Covered Cherries

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Homemade Chocolate Covered Cherries

Best if you let stand overnight before eating to let filling defrost.

Makes 5 to 6 Dz.

2 lb sifted powdered sugar,
1/2 cup margarine, softened
1 can Eagle Brand Condensed Milk (NOT EVAPORATED)
1 tsp. Almond Extract
2 to 3 large jars of Maraschino Cherries
additional powdered sugar
1 lb semi-sweet chocolate Chips
1 1/4 to 1 1/2 block of paraffin, shredded, (like cheese)

Drain maraschino cherries well on paper towels. Cream together sifted powdered sugar, margarine and condensed milk. Add Almond Extract Mold this mixture in small amounts around the dried cherries to create a layer which entirely envelopes the cherry. Dip hands in powdered sugar to make easier when molding mixture around cherries. Place balls on a cookie sheet and freeze for at least 45 minutes Make the cover mixture of: chocolate chips and shredded paraffin Microwave 5 minutes on high, stirring every minute to keep chocolate from burning. This can be reheated in microwave if gets too thick Use a sharp toothpick to hold cherries to dip. Be sure to dip the other side of cherry to cover the hole from the toothpick so you don't loose any filling. Place on another cookie sheet on wax paper. Let sit overnight.