---------- Recipe via Meal-Master (tm) v8.05
       Title: Chocolate Candies
  Categories: Chocolate, Candies
       Yield: 1 servings
       2    Jars Marachino cherries; * s
       1    Butter or margarine;
       1 tb Canned milk
       8 oz Semi-sweet chocolate
       1 lb Confectioner’s sugar
       2 ts Vanilla (liqueur?)
     1/4    Paraffin square
      * 10 oz each (I prefer with stems--it makes the dipping
   easier, and looks nice)     Mix together sugar, butter,
   vanilla and milk. Wrap mixture around the cherries and
   chill overnight.  Melt chocolate and paraffin together
   (don't skip the paraffin), and dip the cherries.
      Store in a cool place several days, and the moisture
   from the cherries will liquefy the center.  It is better if
   you can just keep them cool, rather than refrigerated, as
   the fridge can cause the chocolate to bloom.  The wax helps
   prevent this, and gives a lovely gloss. Paraffin--When I
   say 1/4 square, I mean 1/16th of the box.
     Yummmmmm.   JILL KEMPF   (JCWD22A)