Make as above, but do not let the syrup granulate. It should not be stirred at all, but when it " ropes," pour it over the cherries, which should be spread out upon a large, flat dish. When the syrup is almost cold, take these out, one by one, with a teaspoon, and spread upon a dish to dry in the open air.

If nicely managed, these are nearly as good as those put up by professional confectioners. Keep in a dry, cool place.