Chocolate Covered Cherry Creams with Creamy Fondant

24 maraschino cherries with stems, well drained

1 cup creamy fondant

1 cup semi-sweet chocolate chips

2 tablespoons paraffin wax, melted

Cover cherries in fondant by shaping 2 teaspoons fondant around each cherry. Leave stems exposed for dipping. In small double boiler, melt chocolate chips and paraffin. Dip fonant-covered cherries into melted chocolate to coat. Place on waxed paper to cool.

Creamy Fondant

3 tablespoons butter or margarine

¼ teaspoon salt

¼ cup evaporated milk

1 teaspoon vanilla

4 cups confectioner’s sugar, sifted

In medium saucepan, melt butter over low heat. Stir in salt, evaporated milk, and vanilla. Remove from heat and gradually add sugar. Turn mixture onto board lightly sugared with confectioner’s sugar. Knead candy until smooth. Fondant can be used as the base of many candies.