1 14 oz. can sweetened condensed milk
2 tablespoons plus 2 tsp. light corn syrup
1 teaspoon almond extract
2 pounds powdered sugar -- (8 cups)
maraschino cherries -- with stems
melted chocolate coating

Fondant: Mix milk, corn syrup, almond extract and powdered sugar until like
clay.

Form rounded teaspoonful into a circle and wrap around cherries. Place on waxed paper lined cookie sheets and refrigerate for 20 minutes-2 hours. Hold by stems and dip in melted chocolate. Return to cookie sheet and refrigerate 10 minutes to firm up coating.

Store loosely covered at room temperature for one week, then refrigerate up to one month. (Must be stored a week to liquefy centers.)