MARTHA WASHINGTON CHERRY CHOCOLATES (DEBBIE BOOTH)

By jarren

Ingredients

• 1/2 cup butter
• 2 lb box of icing sugar
• 1 pint pecans (about 2 cups)
• 1 - 8 oz jar of maraschino cherries, strained and chopped (save some juice)
• 1 can Eagle brand milk
• 3 , 12 oz packages chocolate chips (Hershey or other good quality chocolate)
• 1 block (of 4) in a package of paraffin

Preparation

Step 1

Mix the first 5 ingredients together. Add a little of the cherry juice to make the mixture pink. Chill. Roll into balls and place on waxed paper on a cookie sheet in the freezer to get cold. Remove from freezer and dip as follows.

Heat the chocolate chips and paraffin in a double boiler over the stove. Put balls on toothpicks to dip into the chocolate and place balls back on to the waxed paper after dipping. Put a little drop of chocolate on the place where the toothpick was. Chill in the freezer.

When the chocolate is set, you can remove them and place in containers. Keep in the freezer until ready to serve. These thaw quickly.