1 qt. strawberries with caps on
1/2 c. semi-sweet morsels
1 1/2 tbsp. butter
1 tbsp. corn syrup
1 tsp. rum flavoring

Wash and pat dry each berry. Set aside. Melt remaining ingredients in the top of a double boiler over hot (not boiling) water. Allow chocolate to cool to 100 degrees before dipping each berry 2/3 into mixture. Rest covered berry stem side down on waxed paper-lined cookie sheet. Chill at least 15 minutes or up to 5 hours in refrigerator before serving. A great confection or garnish.