Instructions: Drain cherries thoroughly on sheets of paper toweling (several hours or, preferably, overnight). In a small bowl, combine softened butter and corn syrup.

Stir in sifted confectioners sugar. Knead mixture until smooth. If mixture is too soft to handle, put it in the refrigerator to chill well. Shape about 1/2 teaspoon of the confectioners sugar mixture around each cherry. Place the coated cherries upright on a baking sheet lined with waxed paper or parchment paper. Chill until firm. Melt chocolate or confectioners coating according to package directions. Holding cherries by the stem, dip one at a time into the chocolate. Spoon chocolate over the cherries to coat. Be sure to completely seal the cherries, otherwise the cherry juice may leak out after the chocolate has set. Let excess chocolate drip off cherries. Place the dipped cherries stem side up on a baking sheet lined with waxed paper. Chill until chocolate is firm.

Place the candies in a tightly covered container. Let stand in the refrigerator for 1 to 2 weeks before serving. Store tightly covered in the refrigerator.

Makes 60 candies.

Liqueur Cherries: Follow general directions, except reserve 1-1/4 cups of the drained cherry liquid in a small saucepan. Bring it to boiling. Remove from heat and stir in 1/2 cup amaretto or creme de cacao; stir in cherries. the saucepan and let stand overnight. Remove cherries from syrup and drain well. Then place on paper towels to drain and dry. Continue with directions.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.