60 maraschino cherries with stems
3 tbsp. butter
3 tbsp. white corn syrup
1/4 tsp. salt (optional)
2 c. sifted powdered sugar
1 1/2 lbs. chocolate for coating (I use almond bark)

Drain cherries well on paper towel. Combine butter, syrup and salt. Stir in powdered sugar. Knead until smooth. Chill if too soft. Shape a marble sized powdered sugar mixture (about 1 teaspoon) around each cherry. Place on waxed paper lined cookie sheet. Chill well.

In microwave melt chocolate coating carefully. Stir well. Do Not Add Any Liquid. Hold onto stems, dip chilled cherries, one at a time. Make sure they are covered well with chocolate coating. Place on waxed paper. Let ripen several days before eating. Good!!

Optional: Place each finished candy in fluted candy cups, such as store purchased. Makes nice gifts if boxed.