We like to use this edible fake blood in cocktails in place of the standard cherry. It is also fantastic drizzled onto desserts and soft cheeses for a frightful Halloween buffet.
4cupswhite granulated sugar(do not use organic or turbinado in this recipe)
2cupstart cherry juice(we used RW Knudsen brand which can be found in the organic section of many grocery stores)
Instructions
Combine sugar and cherry juice in a large pan that will leave ample room for boiling.
Attach candy themometer to the side of the pan and turn on cook on low heat, stirring until the sugar crystals dissolve.
Once the sugar has dissolved, turn up the heat to medium-high and stop stirring.
As the syrup boils, wash down the sides of the pan with a wet pastry brush to dissolve crystals.
When the temperature reaches 215F take it off the heat and transfer it to a heatproof glass jar.
Once the syrup has cooled, store it in the refrigerator until ready to use
Notes
Depending on your elevation, jam stage will vary. You want to cook the sugar syrup to about 3-5 degrees below jam stage, so use this guide to calculate the desired temparature based on elevation.
Although this blood is made without food coloring, it will still stain clothes and furniture.
Make sure your cherry juice is fresh! If left to sit on the shelf too long, it will oxidize and turn brown. And fresh blood is not brown! ahahah