16 oz. plus 10 oz. jars maraschino cherries with stems
3 tbsp. (each) softened butter, white Karo syrup
1/4 tsp. salt
2 c. powdered sugar
12 oz. pkg. chocolate chips (milk or semi-sweet)
1 tbsp. Crisco

Drain about 60 cherries; pat cherries dry with absorbent paper towels; set aside. Combine butter, syrup and salt. Stir in powdered sugar and knead in bowl until smooth. Shape 1/2 teaspoon mixture around each cherry; place on waxed paper-lined cookie sheet; chill 2 hours. Combine chocolate and Crisco in double boiler; bring water to boil, then on low heat. Dip each cherry by the stem in melted chocolate; place back on waxed-lined sheet; chill until firm; store in airtight container in refrigerator.