Chocolate Covered Cherries

Mrs. Herman Farrar
Baton Rouge, La. 


  • 1 stick melted butter
  • 2 boxes confectioners’ sugar
  • 1 can condensed milk (as Eagle Brand)
  • 2 boxes Angel Flake coconut
  • 1 quart finely chopped pecans

Drain 2 large jars of Maraschino cherries. Place cherry in center of Fondant and roll into ball. Chill.

Grate together:

  • 2 boxes semi-sweet chocolate
  • 1/2 block household paraffin wax

Melt in top of double boiler and dip balls, one at a time with a fork. Place on waxed paper to dry.



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