Chocolate Covered Cherries 6 Tbsp. butter, softened 2 1/2 c. sifted powdered sugar 1 1/2 tsp. milk 1/4 tsp. vanilla extract 1/4 tsp. almond extract About 48 maraschino cherries with stems 1 (12 oz) pkg. semi-sweet chocolate morsels 1 Tbsp. shortening Cream butter; gradually add sugar, beating well. Blend in milk and extracts. Chill mixture for 2 hours or until firm. Drain cherries; dry on paper towels.

Place bowl of sugar mixture in a bowl of ice to keep mixture chilled. Shape a small amount of sugar mixture around each cherry. Place on waxed paper lined cookie sheet; chill about 2 hours or until firm. Melt chocolate and shortening in top of double boiler. Dip each cherry by the stem into chocolate. Place on a waxed paper lined cookie sheet; chill until firm. Store cherries in a cool place. You will get about 4 dozen. *****You can use dark chocolate for these:

*****Or use light and dark chocolate to have really fancy ones.

Chocolate Fudge with Cherries

1 (6 oz) can evaporated milk

2/3 c. water

4 sqs. (4 oz) unsweetened chocolate

4 c. sugar

1/2 tsp. salt

2 Tbsp. light corn syrup

1/4 c. butter

4 tsp. vanilla extract

3/4 c. halved red marachino cherries, drained

Combine first six ingredients in a heavy 3 quart suacepan. Sitr over low heat until sugar is dissolved and chocolate melted, wahsing down crystals occasionally.

Increase heat to medium and bring mixtrue to boil. cook, stirring occasionally, until candy thermometer registers 234 F (sof ball stage).

Removed mixture form heat and cool to lukewarm (about 110F) without stirring mixture or jarring saucepan. Add butter and extract. Beat until mixture is dull in color and begins to thicken. Quickly turn into buttered 9-inch square pan and spread evenly. Lightly mark into 64 squares and press a cherry half into center of each piece. Set aside to cool completely. When firm, cut into squares.

Chocolate Divinity

5 c. granulated sugar

1 c. light corn syrup

1 c. water

1/2 tsp. salt

4 egg whites

2 tsp. vanilla

4 squares (4 oz) unsweetened chocolate, melted

1/2 c. chopped nuts (I use walnuts)

In a 3 quart saucepan combine y our sugar, corn syrup, water and salt. Cook, stirrng constantly, until sugar dissolves. Continue cooking over medium heat WITHOUT stirring to a hard ball stage (260F). While the sugar is cooking, in a large bowl, beat egg whites until stiff peaks form. Gradually pour syrup over egg whites, while beating at high speed. Add vanilla and beat until candy begins to hold shape (5 to 6 minutes).

Beat in chocolate; beat 2 to 3 more minjutes if necessary. (Here you have to watch your mixture very carefully; it gets hard all of a sudden, so be ready to stop the mixer)

Pour into butter 15 x 10 1/2-inch pan. Spread evenly and top with nuts. Cut in swuare when firm.

You should have about 36 pieces of divinity

****I don't usually pour my like the recipe says to do. I add my nuts along with my chocolate at the very last minute. I take a tablespoon and just make little piles of candy on sheet of parchment paper or waxed paper and place one whole half of a walnut on top of each piece. This is the same way I make regular divinity. Either way you make yours, it is delicious!

Buttermilk Fudge

2 c. buttermilk

1 c. butter (the real thing, don't use margarine!)

4 Tbsp. light Karo syrup

2 tsp. baking soda

4 c. sugar

2 c. chopped nuts, pecans or walnuts

2 Tbsp. vanilla

Place the first 5 ingredients in a large pot (4 to 6 quart). Placed on low heat, stirring until sugar is dissolved. Cook to 236F, do use a candy thermometer if possible, and if not you are wanting it to reach a soft ball stage when you drop it into cold water.

Remove from heat and cool to lukewarm. Beat your mixture until it becomes really thick and loses its gloss.

Now move quickly and pour into buttered dish, about 12x14-inches. Cut into squares when firm, but still a little warm.

This makes a big batch of fudge.