Chocolate Covered Cherries

Remove 1 tbsp liquid from each jar of cherries and add 1 tbsp rum to each jar.Cover and let stand at least 4 hours to flavor cherries.

Drain cherries in colander, then on paper towels. (Cherries are easier to work with if well dries).

Fondant: Mix sweetened condensed milk, corn syrup and extract in a large bowl.

Gradually stir in sugar with a wooden spoon until blended. (you may need to work in the last bit with your hands).

Line cookie sheets with waxed paper.

Holding a rounded tsp of fondant in your hand, press it into a circle with your fingertips. Place a cherry in the center and wrap completely, leaving stem bare. Place on a cookie sheet.

Repeat with remaining cherries. Refrigerate each sheet at least 20 minutes, or up to 2 hours, until fondant is firm.

Melt chocolate, about 1/2 lb at a time of the chocolate in a microwave on high, stirring every 30 seconds until smooth. Pour some of the chocolate in a small custard bowl. Holding cherry by the stem, dip into chocolate to coat. Return to lined cookie sheet. Refrigerate 10 minutes, or until coating is firm.

Remove from refrigerator, cover loosely and store at room temperature 1 week to allow center to liquefy: then refrigerate in airtight containers.