10 oz. jar maraschino cherries with stems
2 tbsp. rum
1/3 c. sweetened condensed milk
2 tsp. light corn syrup
2 1/4 to 2 1/2 c. powdered sugar
12 oz. pkg. dipping chocolate or 6 oz. pkg. semi-sweet chocolate chips
1/4 c. light corn syrup
1 tbsp. water

Drain the cherries. In a small bowl, combine the cherries and rum; stir. Soak 2 hours; drain on paper towel.

In medium bowl, combine corn syrup and condensed milk; blend well. Add powdered sugar gradually, stirring until mixture is a stiff smooth dough. If any powdered sugar remains, knead mixture in the sugar on a counter top. Wrap small amount of mixture around each cherry to cover completely. Refrigerate 1/2 hour, until firm.

In top of double boiler or in a heavy saucepan over low heat, melt dipping chocolate, stirring constantly. If dipping chocolate is not available, mix 6 ounce package (1 cup) semi-sweet chocolate chips, 1/4 cup light corn syrup and 12 tablespoons water. Cook over low heat, stirring constantly, until melted.

Holding chilled cherries by the stem, dip into chocolate, making sure to cover completely. Then place on wax paper and refrigerate 10 minutes until chocolate sets. Then dip again, place on wax paper and store for several days in cool place to allow center to liquify. Do Not Refrigerate. After several days, store in tightly covered container in refrigerator. 2 1/2 dozen.