60 maraschino cherries with stems
3 tbsp. butter
3 tbsp. corn syrup
1/4 tsp. salt
2 c. sifted powdered sugar
1 1/2 lb. chocolate or white chocolate for coating candy

Drain cherries well; let stand on paper toweling, combine butter, corn syrup, and salt; stir in powdered sugar. Knead until smooth. Chill if too soft. Shape a marble size piece of powdered sugar mixture (about 1 teaspoon) around each cherry. Place on waxed paper lined baking sheet; chill. In small heavy saucepan or microwave, melt chocolate coating. Holding onto stems, dip cherries, one at a time, into melted mixture. Spoon mixture over cherries to coat. Place on wax paper-lined baking sheet. Place in refrigerator to harden. Store in covered container in cool place. Let ripen a week or two so fondant will begin to liquify. Makes 60 chocolate-covered cherries.