Ruthie, U need to try this sometime! Coyote or Reindeer "Droppings" 2-cups brown sugar 1-cup butter or margarine 1/2 cup white corn syrup 1/2 teaspoon baking soda 14-1/2 ounce package Cheetos **buy ONE 11 oz size of CHEESE PUFFS, NOT cheetos Both Cheetos and cheese puff are great. Two different textures Bring the sugar, butter or margarine and syrup to a boil for 5 minutes. Stir often Remove from fire. Add baking soda. Stir. Pour over cheetos, and toss QUICKLY . ***i USED TWO 9 X 10, ALUMINUM PANS Bake at 250 degrees F. for 1 hour, stirring every 15 minutes. Pour out on waxed paper rubbed with additional butter or cooking spray. Quickly separate the Caramelized Cheetos ****I used the bottoms of TWO broiler pans that I sprayed, put gloves on, and quickly separated, so you won't end up with big globs. Let cool, IF YOU CAN BEFORE SAMPLING!

Here's my avorite recipe, I've made it many times. Siam Restaurant's General Tso's Chicken 1/2 cup cornstarch 1/4 cup water 11/2teaspoons minced garlic 11/2 teaspoons minced gingerroot 3/4 cup sugar 1/2 cup soy sauce 1/4 cup cup white vinegar 1/4 cup sherry 11/2 cups hot chicken broth 1 teaspoon MSG(monosodium gluconate), optional 3 lbs. deboned dark chicken meat, cut into large chunks 1/4 cup soy sauce 1 teaspoon white pepper 1 egg About 1 cup cornstarch 1 cup vegetable oil, plus more for stir-frying 2 cups diced green onion 16 small dried hot peppers To make sauce, mix 1/2 cup cornstarch and the water together. Add garlic, ginger, sugar, 1/2 cup soy sauce, the vinegar and wine. Add chicken broth and MSG, if desired, and stir until sugar dissolves. Refrigerate until needed. In seperate bowl, mix chicken, 1/4 cup soy sauce and the white pepper. Stir in the egg. Add about 1 cup cornstarch, until chicken is coated evenly. Add 1 cup oil to seperate pieces. Divide chicken into small quantities and deep-fry @ 350 until crispy. Drain on paper towel. Place a small amout of oil in a wok and heat until wok is hot. Add green onions and peppers and stir-fry briefly. Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens, adding water or cornstarch as needed for the right consistency. Serve with rice. Makes 6 to 8 servings. Nancy

Totally different taste with another cheese, at least for me. I've made a mexicorn "soup" with American cheese and frozen corn with peppers and onion. The cream cheese and the butter on this is so good and great for a holiday dinner. I've done the other with hamburgers, steak and the like.

Thank-you! All of you. I couldn't even imagine what it could be. Floral's recipe sounds much more comprehensible to me, but it would cost way too much. There's British grocery an hour away with more reasonable prices, but more than made up for with gas or shipping. Oh! Wait! on a whim after writing that, I checked the snooty store, which is about 4-5 miles from me. Much better prices! I've saved the recipe, and I'm sure to try it. IC’s fondant sounds easier to and more specifically chocolate. Thanks! Lars, when I looked at the recipe, I had the thought! ”Lars wouldn’t like this.” Or...I could make a regular chocolate cream pie or custard pie, but with Valrhona, and top it with milk caramel. Maybe use low salt pretzel sticks for the crust, to add some crunch. To capture some of the flavor that I thought sounded nice from the original recipe. Good long giggle over IC's typo! I would love to make a molten larva cake! But maybe for a 10 year old boy. Figuring out how to make the chocolate larvae melty but still have form and tooth would require a lot of attention. I wouldn't want to just do chocolate coated gummy worms. I'd want them to be big and bumpy, and eat like chocolate... But then, if it works for the lava aspect, put them in blond chocolate. I suppose white, blond or ruby would be more convincing but I think the wigglers really have to be smack you over the head chocolaty.