Ingredients
1 6OZ BOX OF CINNAMON RED HOTS
2 CUPS OF WATER
1/3 CUP SUGAR
Preparation
PUT ALL THE INGREDIENTS IN A SAUCEPAN. OVER LOW HEAT, BRING THE WATER TO A LOW SIMMER AND STIR TO DISSOLVE THE RED HOT CANDIES. CONTINUE COOKING FOR ABOUT 15-20 MINUTES UNTIL THE LIQUID IS REDUCED BY ABOUT 1/4 CUP. REMOVE FROM HEAT AND LET COOL TO ROOM TEMPERATURE. POUR INTO A GLASS PIE PAN AND FREEZE. WHEN FROZEN USE AN ICE CREAM SCOOP OR MELON BALLER TO SCOOP OUT. NOTE: I SERVE THIS WITH A SCOOP OF VANILLA ICE CREAM WITH GRATED CHOCOLATE AND A COOKIE FOR CRUNCH. A DELICIOUS TREAT!
