Categories: Candies, Fruits, Holiday, Info/tips 
      Yield: 1 servings 
  
     10 oz Jar marachino cherries with 
           -stems,drained 
      2 tb Rum 
 
----------------------------------FONDANT---------------------------------- 
    1/3 c  Sweetened condensed milk 
           -(not evaporated) 
      2 ts Light corn syrup 
  2 1/2 c  Powdered sugar 
 
----------------------------------COATING---------------------------------- 
      1 c  Semi-sweet chocolate chips 
    1/4 c  Light corn syrup 
      1 tb Water 
  
       In small bowl, combine cherries and rum. Let soak 2 hours; drain on 
  paper towels. 
       In medium bowl, combine condensed milk and corn syrup; blend well. Add 
  powdered sugar gradually, stirring until mixture forms a still smooth 
  dough. (if all powdered sugar can't be stirred in, knead mixture and sugar 
  on counter until smooth dough forms). Wrap small amounts of the fondant 
  around each cherry to cover completely. Refrigerate about 20 minutes or 
  until fondant is firm. 
       Line cookie sheet with waxed paper. Prepare dipping chocolate by 
  cooking ingredients over low heat until melted, stirring occasionally. 
  Holding by stem, dip chilled cherries into chocolate, making sure to cover 
  completely. Place on waxed paper-lined cookie sheet; refrigerate until 
  chocolate sets, about 10 minutes. Dip chilled candies into melted chocolate 
  again, making sure to coat ocmpletely.  Place on lined cookie sheet then 
  cover lightly with waxed paper.  Let stand several days in cool place to 
  allow fondant to liquefy. (do not refrigerate). Store in airtight container 
  in refrigerator (? >I just format them). Makes 2 1/2 dozen candies. One 
  candy is 110 calories/4g fat.