CHOCOLATE COVERED CHERRIES

60 small maraschino cherries
3 tablespoons light corn syrup
3 tablespoons butter or margarine
2 cups sifted powdered sugar
1/4 tablespoon salt
1 pound dipping chocolate of choice

Drain cherries on paper toweling until thoroughly dry or overnight.

Melt butter and combine with syrup and salt. Stir in powdered sugar (be sure to sift first!) Knead until smooth. Chill.

Shape about 1 teaspoon fondant around each cherry, making sure that cherry is completely covered. Freeze at least 1 hour.

Dip frozen cherries in chocolate and let harden on waxed paper.

Allow to ripen for several days to liquefy centers.

Source: Women's Circle Home Cooking Magazine, August 1978