1# powdered sugar
1/2 cup light corn syrup
1/2 cup butter
1/2 tsp almond extract
1/2 tsp vanilla extract
Maraschino cherries with stems
12 ounces or more chocolate, either milk or semi-sweet
Cover a cookie sheet with waxed paper, and set it aside. Mix together the powdered sugar, corn syrup, butter, and extracts. Knead until well mixed and smooth.
Pinch a small piece of dough off and wrap around a cherry, rolling between hands quickly to prevent sticking and to form a smooth ball. Place on prepared cookie sheet and refrigerate until firm.
Melt chocolate chips in a double boiler over simmering heat; stir until smooth. Dip cherries in chocolate, using forks, toothpicks, or other dipping tools. Place on waxed paper and chill until firm. To store, refrigerate in an airtight container. Makes 50 to 100.