Chocolate Covered Cherries
16 oz. plus 10 oz. jars maraschino cherries with stems 3 Tbsp. (each) softened margarine, white
Karo syrup
1/4 tsp. salt 2 cup powdered sugar 12 oz. pkg. chocolate chips (milk or semi-sweet) 1 Tbsp. Crisco
Drain about 60 cherries; pat cherries dry with absorbent paper towels; set aside. Combine
margarine, syrup and salt. Stir in powdered sugar and knead in bowl until smooth. Shape 1/2
teaspoon mixture around each cherry; place on waxed paper-lined cookie sheet; chill 2 hours.
Combine chocolate and Crisco in double boiler; bring water to boil, then on low heat. Dip each
cherry by the stem in melted chocolate; place back on waxed-lined sheet; chill until firm; store in
airtight container in refrigerator.
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