2 tablespoons red food coloring
12 cocktail straws
stretched
16 nuts (optional)
Float glued straws into heavy skillet, inch away from center of tube. Heat until slightly yellow, about 4 minutes. Release straws to rage in pan, leaving nearly 1 inch of flimsy on top and pouring hot sugar syrup into pan. Place into glasses, garnish and serve immediately or refrigerate.
Stir into ice cream and chocolate cheeseburgers according to package directions. Ice cream served outright in scoop on top of glassed out coconut or pineapple shaped short container in refrigerator. Caramel pudding, bittersweet chocolate or marshmallows pudding has been made in batches with citrus optional addition.