1. Soak cherries in rum and keep aside.
2. Place all other ingredients in a large wok/pan and heat gently until all sugar is dissolved. Once the mixture is smooth, turn heat up to medium and bring the mix to boil. Cook on a gentle boil, stirring frequently, until a soft ball stage** or a temp. of 110°C is reached. Use a jam making thermometer for this.
3. Turn heat off.
4. Add cherries (or other addition* you have selected) and stir vigorously with a wooden spoon, until the mix looks silken.
5. Pour it into the greased tray. Tap it gently to make sure an even spread. Keep aside for 5-6 hours or overnight, until well set.
6. Tip it out onto a chopping board and peel off the grease proof paper. Cut into squares or diamonds of a size of your choice.
7. Place on the plate, silky/shiny side up. Store in an airtight box/tin.