Corsetiere's Despair

Directions

1. 1
   Coarsely chop one-third of the candy.
2. 2
   Reserve.
3. 3
   In a food processor, grind remainder of the candy until it is a fine powder.
4. 4
   In large chilled bowl, whip cream with salt until it is stiff.
5. 5
   Fold all the powdered candy and about half of the coarse pieces into the cream.
6. 6
   Add red food coloring, slashing through with knife to make red streaks.
7. 7
   Prepare a 2-quart souffle dish with a foil collar.
8. 8
   Fill with mixture and add remaining coarse candy on top.
9. 9
   Freeze.
10. 10
    Remove foil and serve with hot fudge sauce.