2 (8 oz.) jars maraschino cherries, drained
1/3 c. corn syrup (light)
1 lb. powdered sugar
1/3 c. butter

At room temperature, mix syrup, powdered sugar, and butter; mix by hand until it forms a nice ball. Form dough as thin as possible around each cherry. Put on wax paper on cookie sheet and put in freezer for about 1/2 hour to harden the dough.

In double boiler heat 12 ounces of real chocolate chips and 1/2 bar paraffin.

Stick a toothpick in a cherry ball and dip quickly into chocolate and drop into small candy wrapper. After all are formed, drizzle chocolate over top of cover toothpick hole. Let set a few days before eating. Makes about 100.