Marshmallow Mint Sauce

1. 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. 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.

* Per serving · 4 servings · Values may vary.

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