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.
- 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.