1/3 c. light corn syrup
1/3 c. softened butter
1/2 tsp. salt
3 1/2 c. confectioners' sugar
1 tsp. almond or vanilla extract

Also will need:

Coating chocolate (1 pkg.)
1 jar maraschino cherries

Mix together all fondant ingredients in a large bowl until blended well. In a small dish, mix 1/2 cup DRY fondant with 2 tablespoons cherry juice. Carefully spoon fondant-cherry juice mixture around each cherry. (It may be necessary to mold with hands). Using a toothpick, pick up each covered cherry and dip in melted chocolate coating. Place on wax paper or in candy molds. Refrigerate until firm. Let set 24 hours before serving; the acid in the cherry causes the dry fondant mixture to liquify.