Chocolate Covered Cheeries

• 1/4 cup (60 ml) butter
• 2 cups (475 ml) to 2-1/4 cups (525 ml) 4x sugar
• 1 tbsp (15 ml) milk
• 1/2 tsp (2 ml). vanilla
• 1/8 tsp (1 ml). almond extract
• 3 doz. maraschino cherries, drained (approx.)

1. Thoroughly cream butter with sugar and milk.
2. Blend in vanilla and almond extract (If mixture is too sticky, additional sugar may be added).
3. Mold a small amount around a cherry, being careful to completely cover each cherry.
4. Place on waxed paper-covered tray, set aside.
5. Melt your chocolate and drop centers into coating mixture; roll to coat completely and remove with a fork.
6. Drop onto wax paper and make a curl on the top, allow to set at room temp until set.
7. Check bottom and reseal if it needs it and store in a cool dry placefor at least 2 days, but not in the refrigerator.

butter, milk, vanilla, almond extract, maraschino cherries

Taken from online-cookbook.com/goto/cook/rpage/0010B5 (may not work)