60 maraschino cherries with stems
3 tbsp. light corn syrup
3 tbsp. butter
1/4 tsp. salt
2 c. sifted 10X sugar
1 1/2 lb. chocolate for coating

Drain cherries. Let set on paper towels. Combine butter, syrup and salt. Knead until smooth. Chill, if too soft.

Place 3/4 teaspoon mixture around base of cherry. Place on tray lined with waxed paper. Chill until firm. Melt chocolate. Dip cherries, completely coating with chocolate. Return to tray covered with wax paper. Cover. Store in a cool place 1-2 weeks before eating.