Hand Dipped Chocolates

Basic Fondant:

½ cup melted butter

2 pounds powdered sugar

1 can sweetened condensed milk

2 teaspoon vanilla

Mix all together in large mixing bowl.  Knead until smooth.  Form into balls.  Let dry several hours.

(Dries faster in refrigerator )  Use basic fondant with any of the following.

Plain vanilla candies:  Dip formed balls of fondant in melted chocolate.  Set up in refrigerator.  For variety use nuts, coconut or substitute different flavor for vanilla.

Chocolate covered cherries:  Drain 4 jars maraschino cherries, (pitted).  On plates covered with paper towels, lay our cherries to drain. 

Cherries must dry several hours before fondant will stick to them.

Use basic fondant, wrap cherries forming balls.  Place on waxed paper and dry in refrigerator at least 2 hours, overnight is better.

Microwave chocolate to melt it, stir every 15 seconds until it is melted.  Dip candies in dark chocolate.  Place on waxed paper until chocolate sets up.