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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 28 |
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I get lots of smiles when I hand out batches of my mint-green dessert topping. Enjoy it on ice cream or chocolate cake. Ingredients:
2/3 cup light corn syrup |
1/3 cup butter, cubed |
1 package (7-1/2 ounces) spearmint candies, finely crushed |
1 jar (7 ounces) marshmallow creme |
1 cup half-and-half cream |
chocolate ice cream |
Directions:
1. In a large saucepan combine the corn syrup, butter and crushed candy to a boil. Bring to a boil over medium heat, stirring constantly. Remove from the heat. Cool for 5 minutes.
2. Stir in marshmallow creme until blended. Gradually add the half-and-half cream; stir until smooth. Cool. Pour into jars. Cover and store in the refrigerator for up to 1 week. Serve over ice cream. Yield: 3-1/2 cups.
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