Instructions: Drain cherries. Pat dry on paper towels and set aside. Mix together butter, corn syrup and salt in medium mixing bowl. Stir in powdered sugar and knead with hands in bowl until smooth to make fondant. Shape about 1/2 teaspoon fondant around each cherry. Place on baking sheet lined with wax paper. Chill about 2 hours or until firm.

Break chocolate bars into pieces. Melt chocolate and paraffin in top of double boiler over simmering water over low heat, stirring occasionally. Remove from heat. Dip each fondant-covered cherry by stem into chocolate. Place on baking sheet lined with wax paper. Chill until firm.

Place each candy in paper candy cups, if desired. Refrigerate in airtight container until ready to serve.

This recipe yields about 40 pieces.

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