1 lb. powdered sugar
1 stick butter
1/4 c. white corn syrup
2 oz. Maraschino cherries, drained
12 oz. chocolate
2 tbsp. paraffin

Cream sugar, butter and syrup and form balls. Thumbprint and mold around a cherry. Chill overnight. In double boiler, melt chocolate and paraffin then dip chilled balls in with candy dipper (or fork). Cool until set on wax paper. If using candy dipping chocolate, don't cool until set on wax paper. If using candy dipping chocolate, don't use the paraffin. Can also be dipped in white almond bark.