1/3 cup margarine 2 cup marshmallow fluff 1 tsp almond extract 4 cup sifted powdered sugar dash salt 36 maraschino cherries 1 (12 oz) pkg semi-sweet chocolate pieces
Cream margarine. Beat in the marshmallow fluff, and the almond extract. Add powdered sugar gradually, mixing well. Turn out the mix onto a board, and knead until smooth, working in more sugar as necessary if mix becomes too sticky. Refrigerate one hour. Drain cherries very well, then using the kneaded sugar mix, now called "fondant"---pinching off some of that fondant, wrap each cherry to make sure the cherry is completely covered, then refrigerate again. Melt the chocolate in top of double boiler, over hot, but not boiling water. Dip each wrapped cherry in the melted chocolate and place on waxed paper and refrigerate to harden.
Yields: 3 dozen.
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