Raisin and Nut Candy with Rum

Soak the raisins in boiling water

Drain and let sit for 5 minutes, then pat dry with paper towels

Dry the raisins thoroughly

Add the rum

Soak the raisins for another 20 minutes

While that's happening, chop the nuts

Melt the chocolate in a double boiler

Combine the chocolate, nuts, 50g confectioner's sugar, raisins, and cherries

Mix well and refrigerate for 30 minutes, or until firm

Form small balls and roll in remaining confectioner's sugar, sifted

Let sit at room temperature for 12 hours

Make about 40 candies.