A new flavour twist for an old favourite sweet.

Ingredients

• 500 grams sugar
• 100 grams butter
• ¾ cup evapourated milk
• ½ cup whole milk
• 100 grams glace cherries, chopped
• 2 tblsp Grenadine

Method

1. Put the sugar, butter, evaporated milk and milk into a heavy-based saucepan and stir over a low heat until the sugar dissolves. Do not boil at this stage.
2. Bring to the boil without stirring. Boil for about 12-15 minutes, stirring occasionally to prevent burning until a sugar thermometer reaches 116°C.
3. Remove from the heat and when the bubbles subside add the cherries and Grenadine. Beat with a wooden spoon until the mixture becomes grainy and thick, though still pourable. This takes about 5 minutes.
4. Pour into a greased and paper-lined 18cm square cake tin. Mark into shapes when cold, cut into pieces and store in an airtight container.