---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Chocolate Candies
 Categories: Chocolate, Candies
      Yield: 1 servings
 
      2    Jars Marachino cherries; * s
           -note
      1    Butter or margarine;
           -softened
      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)
 
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