4 c. powdered sugar
1/2 c. butter
1/4 c. white syrup
1 jar maraschino cherries
1 lb. semi-sweet baking chocolate
1 tbsp. melted paraffin

Cream together sugar, butter and syrup. Cut cherries in half. Make creamed mixture into walnut sized portions. Make a thumbprint hole in each and place a cherry half inside, then work into a ball and chill. In a double boiler melt chocolate and paraffin. Dip chilled balls into chocolate. Place on waxed paper or into tiny fluted candy cups and refrigerate.