* 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)
