HOMEMADE CHOCOLATE COVERED CHERRIES

3 large jars maraschino cherries
2 lbs. sifted powdered sugar,
1/2 cup margarine, softened
1 (14 oz) can sweetened condensed milk
1 tsp. almond extract
additional powdered sugar
FOR THE COVER MIXTURE:
1 lb. semi-sweet chocolate chips
1 1/2 block food-grade 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.

Makes 5 1/2 dozen