1/3 cup butter or margarine, softened
1/3 cup light corn syrup
1/2 teaspoon vanilla
1/2 teaspoon salt
3 1/2 -4 cups sifted confectioners' sugar, divided
1 jar (1 lb.) red maraschino cherries with stems, well drained
2 milk chocolate candy bars (8 ounces each), cut up

Beat together butter, corn syrup and vanilla in a mixing bowl until smooth, using an electric mixer at medium speed.

Gradually add salt and 3 cups confectioners' sugar, mixing well. When mixer becomes too stiff to beat, stir with spoon. Add enough confectioners' sugar to make a mixture that can be kneaded.

Form mixture into a 10-inch roll. Wrap in plastic wrap or wax paper; refrigerate until firm.

Cut roll into 1-inch slices. Cut each slice into quarters. Flatten each piece in the palm of your hand and place a cherry in the center. Fold up fondant around each cherry until it is completely covered. Place on wax paper-lined baking sheet. Chill until firm.

Melt milk chocolate in top of double boiler over hot water. Cool slightly.

Dip fondant-covered cherries in chocolate; place on wax paper- lined baking sheets.

Refrigerate until chocolate sets. Store in refrigerator.

Makes about 40 cherries.