| 1 | In small bowl, combine cherries and rum. |
| 2 | Let soak 2 hours; drain on paper towels. |
| 3 | In medium bowl, combine condensed milk and corn syrup; blend well. |
| 4 | Add powdered sugar gradually, stirring until mixture forms a still smooth dough. |
| 5 | (if all powdered sugar can"t be stirred in, knead mixture and sugar on counter until smooth dough forms). |
| 6 | Wrap small amounts of the fondant around each cherry to cover completely. |
| 7 | Refrigerate about 20 minutes or until fondant is firm. |
| 8 | Line cookie sheet with waxed paper. |
| 9 | Prepare dipping chocolate by cooking ingredients over low heat until melted, stirring occasionally. |
| 10 | Holding by stem, dip chilled cherries into chocolate, making sure to cover completely. |
| 11 | Place on waxed paper-lined cookie sheet; refrigerate until chocolate sets, about 10 minutes. |
| 12 | Dip chilled candies into melted chocolate again, making sure to coat ocmpletely. |
| 13 | Place on lined cookie sheet then cover lightly with waxed paper. |
| 14 | Let stand several days in cool place to allow fondant to liquefy. |
| 15 | (do not refrigerate). |
| 16 | Store in airtight container in refrigerator (? >i just format them). |
| 17 | Makes 2 ?dozen candies. |
| 18 | One candy is 110 calories/4g fat |
