60 maraschino cherries with stems
3 tbsp. butter, softened
3 tbsp. light corn syrup
2 c. sifted powdered sugar
1 1/2 lb. dipping chocolate (for coating)

Drain cherries well; place on paper toweling. Combine butter, corn syrup and 1/4 teaspoon salt; stir in powdered sugar. Knead until smooth. (Chill if mixture is too soft.) Shape 1 teaspoon of sugar mixture around each cherry. Place on a waxed paper-lined baking sheet; chill.

In a small, heavy saucepan, melt chocolate, stirring constantly. Do not add any liquid. Holding cherries by stems, dip one at a time, into chocolate. Spoon chocolate over cherries to coat. Place on waxed paper lined baking sheet and chill until chocolate is hardened. Store in covered container in a cool place. Let candies ripen a week or two. Makes 60 chocolate covered cherries.