Fondant Filled Candies

2/3 cup sweetened condensed milk (NOT evaporated milk)
1 Tablespoon light corn syrup
4 1/2 to 5 cups confectioners� sugar
2 to 4 drops peppermint oil*
2 1/2 pounds dark chocolate candy coating, divided
1 jar (16 ounces) maraschino cherries

In a mixing bowl, combine milk and corn syrup. Gradually beat in confectioners; sugar (mixture will be stiff). Divide into two portions.

FOR PEPPERMINT PATTIES, add the peppermint oil to one portion. Shape � teaspoonfuls into balls and flatten.

In a microwave or heavy saucepan, melt 1 pound of candy coating, stirring often. With a slotted spoon, dip peppermint disks in coating; place on waxed paper to harden.

Refrigerate in an airtight container.

FOR CHOCOLATE-COVERED CHERRIES, drain cherries, reserving 3 tablespoons of juice; set cherries aside. Combine juice with remaining fondant. Add additional confectioners; sugar if necessary to form a stiff mixture.

Roll into 1-inch balls; flatten into 2-inch circles. Wrap each circle around a cherry and carefully shape into a ball. Place on waxed paper-lined baking sheets. Cover loosely.

Melt remaining candy coating; dip cherries in coating. Place on waxed paper to harden.

Refrigerate in an airtight container for 1-2 weeks for candy to ripen and center to soften.

Yield: 4 1/2 dozen.

*Note: Peppermint oil can be found in some pharmacies or at kitchen and cake decorating supply stores.