- 1-1/2 cups crushed peppermint candies
- 1 cup heavy whipping cream
- 1 jar (7 ounces) marshmallow creme
- In a heavy saucepan, combine the crushed candies, whipping cream and marshmallow creme. Cook and stir over low heat until candy is completely melted and mixture is smooth. Store in the refrigerator. Yield: 2-1/4 cups.
Originally published as Peppermint Stick Sauce in Simple & Delicious November/December 2008, p29
Reviews for Peppermint Topping
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Reviewed Nov. 28, 2008
"our family loves anything with peppermint in it - this has become a great favorite! We even put it on toast! I've used it as a frosting for muffins, and of course ice cream! Thanks for sharing this wonderful recipe!"