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Chocolate Covered Cherries
3 tablespoons butter
1/4 cup evaporated milk
1 teaspoon vanilla extract
1/4 teaspoon salt
3 to 4 cups confectioners' sugar, sifted
48 maraschino cherries, drained
6 ounces semisweet chocolate chips
Melt butter over low heat. Stir in evaporated milk, vanilla extract and salt.
Remove from heat and gradually stir in sifted confectioners' sugar.
Turn out onto a board lightly sprinkled with confectioners' sugar; work with hands until smooth. Cover cherries completely by shaping about 2 teaspoons fondant around each cherry.
Melt semisweet chocolate in double boiler. Drop fondant-covered cherries into melted chocolate to cover. Remove from chocolate with two forks. Place on wax paper to cool.
To give chocolate a shiny, hard coating, add 1 to 2 tablespoons melted paraffin wax to chocolate.
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