0 3tbsp. Butter (margerine might work, never tried it) 3tbsp. light corn syrup 1tsp. salt 2cconfectioners sugar 60marachino cherries (no stems) 0Chocolate for melting (I use half almond bark/half chocolate chips) This is a pretty rich recipe, and I try to restrict it to just the holidays for that reason. It's also pretty labor-intensive, but the effort is well worth it. These come out 100x better than the store bought types. Hope this comes out coherently. *Drain cherries and set on towels (paper or cloth--they will stain) to finish draining. *Melt butter, and in small-medium mixing bowl add corn syrup and salt. Mix well to thin the syrup. *Begin adding powdered sugar in slowly (1/8 to 1/4 cup at a time works well) and mix to make paste. Mix in a little, add more, mix entirely in, add more, etc. *When all the sugar is in, the mixture should be a very sticky paste. The paste should be shapeable with very ginger handling (be careful not to over handle or it will melt). If not, chill for a half hour or so. If so, continue. *Gently wrap paste around each cherry, and set on waxed paper lined baking sheet. *Freeze wrapped cherries for 1 hour or until very firm. *Melt chocolate on stovetop *Taking around 6 cherries out of the freezer at a time, roll quickly in the melted chocolate (a spoon works well) or dip with a skewer. Coat cherry completely, and set on second lined baking sheet. After all are coated, patch any open spots in the chocolate. (They will leak if any of the paste is exposed. *Refigerate till set, and then store airtight in the refridgerator.