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Chocolate Covered Cherries

2 boxes confectioners sugar
1 stick butter (softened)
1 can Eagle Brand milk
1 tsp. vanilla
1 large jar maraschino cherries (with stems)
1/2 lb. chocolate chips
1 block paraffin wax

Cream confectioners sugar, butter, Eagle Brand milk and vanilla. Chill overnight.

Next day: Drain cherries and blot on paper towel. Roll cream mixture into walnut-size balls. Pat out in hand and cover cherries. Place in freezer for awhile. Melt chocolate and paraffin in double boiler. Dip cherries and place on wax paper. Let candy set 3 to 4 days, airtight, before eating.