Ingredients	Utensils
1 Jar Maraschino Cherries WITH Stems	Double Boiler
1 lb. Dry Fondant	Wax Paper
1 lb. Chocolate Coating	Paper Towels
	Small Paint Brush
	Optional: Candy Thermometer

Directions:
1. Drain cherries (reserving juice) using paper towels. You want your cherries as dry as possible    (they won't look shiny).
2. Add cherry juice to dry fondant (approximately ½ cup of juice to 1 lb. Dry fondant). Heat         mixture in top of double boiler. Stir frequently. Heat mixture to 150 degrees, never hotter than         160 degrees.
3. Remove fondant from heat, tilt pan and dip cherries in fondant one at a time, holding by the     stem. Fondant should cover all but the top center of the cherry. Let excess drip and place cherry     on wax paper. Fondant will dry in about 2 minutes.
4. Melt chocolate coating one minute in microwave, stir and heat another 30 seconds, stir, and     another 20 seconds if needed. Chocolate should be warm, but not hot.
5. Using a small paintbrush, make small chocolate circles (buttons) on wax paper and let dry.
6. Dip cherries in chocolate all the way to at least ½ way up the stem. Be careful to shake off     excess chocolate and set down on chocolate button.

CHERRIES MUST SIT FOR 3 DAYS BEFORE CENTER WILL LIQUIFY