Chocolate-Covered Cherries

Drain cherries well; let stand on paper toweling.

Combine butter or margarine, corn syrup and salt; stir in powdered sugar.

Knead until smooth.

Chill if too soft. Shape a marble-size piece of powdered sugar mixture(about 1 teaspoon) around each cherry.

Place on waxed paper-lined baking sheet; chill.

In small heavy saucepan or deep bowl over pan of hot water, melt chocolatecoating, stirring constantly.

DO NOT ADD ANY LIQUID.

Holding onto stems, dip cherries, one at a time, into melted mixture.

Spoon mixture over cherries to coat.

Place on waxed paper-lined baking sheet.

. Place in refrigerator to harden.

Store in covered container in cool place.

Let ripen a week or two so fondant will begin to liquefy.

Makes 60 chocolate-covered cherries.