Ingredients

• 130 gm. or 4 oz. dry cherries, roughly chopped*

• 1 tbsp. rum (optional)

• 30 gm. or 1 oz. good quality cocoa powder

• 450 gm. granulated sugar

• 60 gm. or 2 oz. butter

• 225 gm. tinned, sweetened condensed milk

• 2 tbsp. honey

• 3 tbsp. water or milk

• A greased tray of 6-7 inch or 18-20 cm. size

• *Chopped walnuts or almonds or even marshmallows can be added instead of cherries

Instructions

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.

Notes

• ** Soft ball stage: put a few drops of the liquid in a small cup of ice cold water. If you can pick it up and roll into a soft ball between your finger and thumb, without it disintegrating, you have reached a soft ball stage.