Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  60                    maraschino cherries with stems
   3      tablespoons   butter or margarine
   3      tablespoons   corn syrup
     1/4  teaspoon      salt
   2      cups          sifted powdered sugar
   1 1/2  pounds        chocolate or white
                        chocolate for coating candy

Preparation:

1. Drain cherries well; let stand on paper toweling. 2. Combine butter or margarine, corn syrup and salt; stir in powdered sugar. Knead until smooth. 3. Chill if too soft. Shape a marble-size piece of powdered sugar mixture (about 1 teaspoon) around each cherry. 4. Place on waxed paper-lined baking sheet; chill. 5. In small heavy saucepan or deep bowl over pan of hot water, melt chocolate coating, stirring constantly. 6. DO NOT ADD ANY LIQUID. 7. Holding onto stems, dip cherries, one at a time, into melted mixture. 8. Spoon mixture over cherries to coat. 9. Place on waxed paper-lined baking sheet. 10. Place in refrigerator to harden. Store in covered container in cool place. Let ripen a week or two so fondant will begin to liquefy. Makes 60 chocolate-covered cherries.