60 maraschino cherries with stems
3 tbsp. butter
3 tbsp. corn starch
1/4 tsp. salt
2 c. sifted powdered sugar
1 1/2 lb. milk chocolate for coating

Drain cherries well; let stand on paper towel. Combine butter, corn syrup and salt; stir in powdered sugar; knead until smooth. Shape a marble size piece of powdered sugar mixture (about 1 teaspoon), around each cherry.

Place on waxed paper lined baking dish; chill. In a small heavy saucepan or double boiler melt chocolate, stirring constantly. Do not add any liquid. Holding onto stem, dip cherries, one at a time, into melted chocolate. Spoon chocolate over cherries to coat well.

Place on waxed paper lined baking sheet. Place in refrigerator to harden. Store in covered container in cool place for 2 weeks so fondue will begin to liquefy.