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,