Blood Fudge

Serves	48
Allergy	Soy
Dietary	Gluten Free, Vegan, Vegetarian
Meal type	Confectionery

Ingredients

1.	Line a 7" square tin with cling film
2.	Place milk, sugar, and margarine in a large heavy bottomed pan (preferably a preserving pan as the mixture will bloom to more than twice the size)
3.	Over a medium heat, stir the mixture until all the sugar and margarine has dissolved.
4.	Turn the heat up, and continue stirring until the temperature reaches about 240F/115C on a candy thermometer (which can take about 20 mins or so), or it has reached the soft ball stage. Soft ball stage is when a small amount of mixture is dropped into ice water and it can be squeezed into a soft ball.
5.	Take off the heat and add the colouring, flavouring and the cherries.
6.	Beat firmly until the fudge just begins to lose its glossiness, then pour quickly into the tin.
7.	Level out with a metal spatula, or back of a spoon. DO NOT TOUCH WITH YOUR HANDS.
8.	Score the surface into squares, then leave to cool for a couple of hours.
9.	Once cooled, turn out and break along the score marks or cut with a sharp knife