|Photo by Taste of Home|
1/3 cup sweetened condensed milk (NOT evaporated milk)
1 tsp. light corn syrup
2 1/4 to 2 1/2 cups powdered sugar
1 12-oz package dipping chocolate
Prepare the cherries:
Drain the syrup from the cherries and pour in the 2 tablespoons of rum. Let sit for two hours and then drain. Place the cherries on paper towels to drain thoroughly while you make the fondant.
Make the fondant:
In a medium bowl combine the sweetened condensed milk and corn syrup; blend well. Add powdered sugar gradually, stirring until the mixture forms a stiff smooth dough. If all powdered sugar cannot be stirred in, knead mixture and sugar on counter until smooth dough forms. Wrap a small amount of fondant around each cherry to cover completely. Refrigerate about 20 minutes or until fondant is firm.
Dip the cherries:
Line a cookie sheet with waxed paper. In the top of a double boiler melt the dipping chocolate. Holding by stem, dip chilled cherries into the melted chocolate, making sure to cover completely. Place on waxed paper-lined cookie sheet; refrigerate unntil chocolate sets, about 10 minutes. Dip chilled cherries in the chocolate again. Place on waxed paper-lined baking sheet; cover loosely with waxed paper. Let stand several days in a cool place to allow fondant to liquify. DO NOT REFRIGERATE.
Makes about 2 1/2 dozen candies.