50    Maraschino cherries, drained
3/4 c  Brandy
3 tb Butter
3 tb Corn syrup, white
1/4 ts Salt
2 c  Confectioners sugar, sifted
1 1/2 lb Dipping chocolate

1. Pour brandy over drained cherries; let set for 2 days. 2. Combine
butter, corn syrup and salt; blend until smooth. Add sifted
powdered sugar and mix well. Knead until smooth and shiny; chill for
1/2 hour wrapped in waxed paper. 3. While chilling, drain cherries well
on paper towels; pat dry. Reserve
brandy marinade for cakes or cooking. Shape a marble-sized piece of
fondant around each cherry; place on waxed paper-lined tray. Chill
until firm, about 2 hours. 4. Melt chocolate a small amount at a time.
Dip cherries and place back on
wax paper-lined tray. Place in refrigerator to set. Store in covered
container in cool dark place for 10 – 14 days to fully ripen.