60 maraschino cherries with stem
1 (6 oz.) pkg. semi sweet morsels
1/2 block paraffin wax
6 tbsp. butter, softened
6 tbsp. light corn syrup
4 c. sifted powered sugar

Drain cherries and place on paper towel. Combine butter, corn syrup and powdered sugar. Knead until smooth (chill if mixture is too soft). Shape 1 teaspoon of mixture around each cherry. Place on waxed prelined baking sheet. Chill.

In a small heavy saucepan, melt chocolate morsels with wax. Dip cherries in chocolate and place back on 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.