Chocolate Covered Cherries

I found this from pintsizedbaker.blogspot.com

Make them 2 weeks in advance of the party. 

They are made so far ahead of time, you don't have to stress about 

them right BEFORE the event. 

I found this in my Better Homes and Gardens Cook Book
Here's what you'll need: (and here's what I made)
60 maraschino cherries with stems (maybe 20 cherries with stems)
3 tablespoons butter, softened (1T butter)
3 tablespoons corn syrup (1T corn syrup)
2 cups sifted confectioners' sugar (2/3 C powered sugar)
1 pound chocolate confectioners' coating (Baker's Dipping Chocolate )

Here's what you do:

Drain cherries on a paper napkin for several hours.
Flip them a few times to ensure that all the liquid has drained out.

Mix the butter and corn syrup and sift in the powered sugar. 

Mix with a spoon to combine. 

As the mixture gets thicker, use your hands. 

You may have to chill it if it becomes too soft to handle.

Shape 1/2 teaspoon of the sugar around each cherry. 

Place the covered cherries on a baking sheet lined with wax paper and 

chill for 45 minutes to 1 hour. 

Melt the chocolate according to the directions in the microwave.

Hold the cherry by the stem and dip into the melted chocolate. 

Make sure to completely coat the cherry and not to allow any holes or bubbles 

to allow air to get to the cherry. Let the excess chocolate drip off and

 place back on to the wax paper. 

Once all are dipped and chocolate is hardened (you may place back in fridge

 to speed up the process) place the cherries into a Tupperware container 

and hide in the back store in the fridge for 1 to 2 weeks. 

The time in the fridge allows the sugar to soften and liquefy.

One week in fridge. 

Two weeks in the fridge. 

The sugar is melting and gives that great melt in you mouth feeling. 

Take the cherries out of the fridge a few hours before serving them and
keep the container closed.
Condensation will form on the chocolate and lead to sticky,
sweaty chocolate and nobody wants that.