LONG-STEMMED CHERRIES SUPREME

10 oz Jar maraschino cherries with stems, drained
2 tbsp rum
FOR THE FONDANT:
1/3 cup sweetened condensed milk (not evaporated)
2 tsp light corn syrup
2 1/2 cups powdered sugar
FOR THE COATING:
1 cup semi-sweet chocolate chips
1/4 cup light corn syrup
1 tbsp water

In small bowl, combine cherries and rum. Let soak 2 hours; drain on paper towels.

TO MAKE THE FONDANT:
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.

TO COAT THE CHERRIES:
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 completely. 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.

Makes 2 1/2 dozen candies
Adapted from unknown source