16 oz. maraschino cherries with stems
2 c. sugar
1/2 c. water
2 tbsp. light corn syrup
1 lb. dipping chocolate

FONDANT: Combine sugar, water, corn syrup in heavy, large saucepan, bring to a boil over medium heat, stirring constantly. Wipe away sugar crystals on side of pan with wet pastry brush, rinsing brush often.

Insert thermometer; continue to cook without stirring to 242 degrees. Moisten a jelly-roll pan lightly with a damp cloth; pour syrup into pan. Place pan on wire rack. Let cool 3 minutes; then scrape syrup back and forth against pan with a wide pancake turner until it turns white and thickens, about 10 to 15 minutes.

If it doesn't thicken, heat pan on very low heat while scraping syrup. Gather thickened syrup or fondant into a ball, knead until smooth. Cool to room temperature. Wrap in foil. Store in cool place until ready to dip cherries.

DIPPING CHERRIES: Drain cherries (reserve juice). Pat cherries dry with a paper towel. Cut fondant into little pieces; put into very small saucepan. Add 2 tablespoons reserved juice. Heat on low until melted, stirring constantly (heat must not exceed 160 degrees). Consistency for dipping must be like thick pea soup, if it's too thick, add more juice.

Dip cherries by holding stem and tilting pan to coat evenly. Let excess drip; place cherries on a waxed paper lined cookie sheet. Fondant should dry in 1 minute without sticking to paper. If it sticks, add more fondant pieces and reheat; test dip a cherry. Let fondant coated cherries dry.

Meanwhile, melt chocolate in top of double boiler, over hot water, stirring constantly. Dip fondant covered cherries in chocolate, tilting pan to coat evenly. Place on a waxed paper lined cookie sheet.

Let dry 1 hour. Place in paper cups. Pack in tightly covered containers. Keep in cool, dry place. Let stand one week to allow fondant to liquify.

NOTE: 1 pound of dipping chocolate and 1 batch of fondant will usually do 2 (10 ounce) jars of cherries.