
From the page: "
Blood! Blood! Buckets of Blood!
By Robert Hubbard
Wed, October 29, 2008
As Halloween approaches like some Lovecraftian horror, lurking within the ken of our puny consciousnesses, vomit-inducing amounts of blood engorge our television screens, costume shops, and even the corpse that's suddenly appeared on our neighbor's front porch. It's all fake, of course -- or so we hope.
You can buy fake blood at your local Halloween shop, or you can be adventurous and make your own out of simple household items like water, milk, chocolate, food coloring, corn starch, paint, laundry detergent, or syrup. There's a full spectrum of blood recipes out there, and each one produces a slightly different end-product. For instance, adding syrup will make your blood stickier (and is great for getting it to cling to your victims); chocolate will give it a good congealed-blood effect when it sets; and water will make your blood runny, which is great if you want it to be of the gruesome, dripping variety.
The professionals (meaning those movie people) like blood with a Karo corn syrup base. Karo has the perfect sticky consistency and realistically changes color depending on the surface it's covering, the lighting, and its consistency.
Fake blood and movies have a long history together. In the days when black and white movies dominated theatres, simple chocolate syrup did the job: not only was it cheap, but, being brown, it showed up well. Once films migrated to color, chocolate would just no longer do. The first few decades of color film saw a variety of blood that was bright and opaque, not unlike ketchup.
The color and consistency of movie blood has varied wildly since then: sometimes runny, sometimes gooey; sometimes muted, sometimes bright and shiny. The general trend, though, has been towards darker, stickier, and more transparent blood. Most of what we see in contemporary movies is stylistically dark, sometimes even as dark as... well, as chocolate syrup."