Marshmallow peppermint sauce

Yield: 8 Servings

Measure Ingredient
⅔ cup Light Karo syrup
3 tablespoons Butter
7 ounces Marshmallow creme
½ cup Half and half
½ cup Crushed peppermint candies or candy canes

From: Cheryl Miller <csmiller@...> Date: Sun, 28 Jul 1996 22:48:56 +0000 In a medium saucepan, cook corn syrup and margarine over medium heat until mixture comes to a boil, stirring constantly. Cook 5 minutes, stiring constantly. Cool 5 minutes. Stir in marshmallow creme, blending well.

Gradually add in half and half, stirring until mixture is smooth. Fold in crushed peppermint candies. Serve warm or cool on ice cream. Makes 2 cups topping.

EAT-L Digest 28 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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