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    Peppermint Marshmallow Sauce


    Source of Recipe


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    2/3 cup light corn syrup
    3 tablespoons butter or margarine
    1 (7 ounce) jar Marshmallow Crème
    1/2 cup half-and-half
    1/2 cup crushed hard peppermint candy

    In medium saucepan, cook corn syrup and butter over medium heat until mixture comes to a boil, stirring constantly. Cook 5 minutes, stirring constantly.

    Cool for 5 minutes. Stir in Marshmallow Crème, blending well. Gradually add half-and-half, stirring until mixture is smooth. Fold in crushed candy. Serve warm or cool over ice cream. Store any remaining topping in refrigerator.

    Yields 2 cups.
 

 

 

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