60 Maraschino cherries, w/stem
3 tb Butter or margarine, softened
3 tb Light corn syrup
1/4 ts Salt
2 c Confectioner's sugar, sifted
1 1/2 lb Dipping chocolate or white chocolate ( for coating)
Drain maraschino cherries thoroughly, place on paper toweling.
Combine butter or margarine, corn syrup and salt. Stir in sifted confectioner's sugar. Knead sugar mixture until smooth ( chill if mixture is too soft.)
Shape 1 teaspoon of the sugar mixture around each cherry. Place on a waxed-paper-lined baking sheet, chill.
In a small, heavy saucepan, melt chocolate, stirring constantly. DO NOT ADD ANY LIQUID!
Holding cherries by stems, dip one at a time into chocolate. Spoon chocolate over cherries to coat.
Chill until chocolate is hardened.
Store candy in a covered container in a cool place. Let candies ripen a week or two.
Recipe yields: 60 chocolate-covered cherries.