Chocolate Dipped Cherries
(makes 60 candies)

Ingredients
60 maraschino cherries with stem
3 tablespoons light corn syrup
3 tablespoons softened butter
2 cups sifted powdered sugar
1 lb. chocolate candy coating

Directions
Drain cherries on a paper towel for at least 2 hours.

In a small bowl, combine butter and corn syrup; add powdered sugar. Knead mixture till smooth. If the mixture is to soft to handle, chill it. Take a 1/2 teaspoon of the mixture and shape around each of the cherries; place on a baking sheet that has been lined with waxed paper. Chill cherries for about 1 hour till firm.

Melt chocolate in heavy bottom sauce pan; stir constantly over low heat till chocolate has melted and is smooth. Hold cherry by stem; dip into chocolate, coating completely to seal cherry. Let extra chocolate drip off and place on a baking sheet lined with waxed paper. Put in refrigerator until firm. Store in an airtight container for 2 weeks before eating so that the sugar mixture can liquefy.