Ingredients:
One, 16-ounce jar plus one (10 ounce) jar maraschino cherries with stems, undrained
3 tablespoons butter or margarine, softened
3 tablespoons light corn syrup
1/4 teaspoon salt
2 cups sifted powdered sugar
One 12-ounce package semisweeet chocolate morsels
1 tablespoon shortening

Directions:
Drain 50 cherries, pat dry on absorbent paper towels. Set aside. Reserve remaining cherries for another use.

Combine butter, syrup and salt in a medium mixing bowl, stirring well; stir in powdered sugar and knead in bowl until smooth.

Shape 1/2-teaspoon sugar mixture around each cherry Place on a waxed paper-lined baking sheet; chill at least two hours or until firm.

Combine chocolate and shortening in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Dip each cherry by the stem into chocolate. Place on a wax paper-lined baking sheet; chill until firm. Store in an airtight container in the refrigerator. Yield: 50 cherries.