60 cherries with stems (2 - 10 oz. jars)
3 tbsp. butter, softened
3 tbsp. light corn syrup
2 c. powdered sugar
1 1/2 lbs. dipping chocolate

Drain cherries on paper towels for about 4 hours or overnight. Combine butter and corn syrup until smooth and stir in powdered sugar. Knead until smooth. Chill for about 1 hour or until easy to handle and mold. When cherries are dry pack about 1/2 teaspoon around each cherry and place on wax paper lined cookie sheet. Chill about 1/2 hour. Melt chocolate in saucepan and dip each cherry in until part of the stem is also covered. Let excess chocolate drain off and place back on the wax paper lined pan. After chocolate hardens put cherries in a sealed container and let ripen in refrigerator for about 1 1/2 to 2 weeks. Makes 60 cherries.