1 c. warm water
1 1/2 c. plus 2 tbsp. cinnamon red hot candies
1/2 c. sugar
2 (46 oz.) cans pineapple juice, chilled
2 qts. ginger ale, chilled
1 qt. vanilla ice cream

In a small saucepan, combine water, red hots and sugar. Cook over low heat, stirring frequently until red hots have melted (approximately 20 to 30 minutes). Strain and allow to cool. In a punch bowl, combine red hot mixture with pineapple juice and ginger ale. Just before serving, add scoops of ice cream. Serves 20.