60 maraschino cherries with stem
3 tbsp. butter
3 tbsp. white corn syrup
1/4 tsp. salt
2 c. sifted powdered sugar
Semi-sweet chocolate for dipping

Drain cherries on paper towels. Combine corn syrup, butter, and salt. Stir in sugar. Knead until smooth. Chill. Flatten approximately 1 tablespoon of sugar mixture in your hand and mold around cherry. Place on waxed paper and chill 2-3 hours. Melt chocolate in microwave or double boiler, hold cherries by stem and dip. Store in cool place two weeks to allow confection to liquefy.