1/3 c. white Karo syrup
1/3 c. butter
1 lb. box powdered sugar
1/3 to 1/2 stick Parawax
1 (6 oz.) pkg. chocolate chips
56 cherries

Drain cherries well on paper. Cream syrup and butter; add as much sugar as needed to make a stiff but pliable dough.

Make a round ball about size of a dime in diameter. Flatten and put the cherry in middle. Roll in the palm of your hand, making sure the cherry is all covered and sealed inside. Place on a waxed paper covered cookie sheet and put into the freezer compartment of refrigerator.

Melt chocolate chips and parawax in a double boiler, stirring until smooth and creamy. Remove cherries from refrigerator putting a toothpick into top. Twirl in the melted chocolate. Return to waxed paper. After coating all cherries, take a teaspoon and cover hole in top. Make sure all of white is covered. Age 4-5 days for better flavor.