Ginger and cherry fudge

Heat the milk and condensed milk, sugar and butter in a large, non stick saucepan over a low heat. Stir until the sugar dissolves completely. Bring the mixture to the boil and simmer over a low heat for 10–15 minutes, stirring continuously and scraping the base of the pan. Test by dropping a little of the mixture into a jug of ice-cold water. A soft ball of fudge should form. Remove from the heat and beat the fudge by hand until thick and grainy (about 10 minutes). Gently stir in the remaining ingredients. Finish by pouring into the prepared tin and leave to cool before cutting into squares.