Break out the ice cream everyone! Even our non-peppermint-eating-girls ("It's too hot") liked this one (it is pink after all). I've looked at this recipe for years in one of my Country Woman Christmas books, but Sunday night was the first time I tried it.
James and I were both needing peppermint sauce (and I DID TOO say it first, James! I know I did!), so after a hopeless internet search (page wouldn't load) I started going through the books.
It was even better than we hoped for. Tonight we're going to try it over cheesecake at Tina's birthday party!
1- 1 1/2 c well crushed candy canes/peppermint candies
7 oz marshmallow cream/ marshmallows
3/4 c cream
Cook all ingredients together in a sauce pan over low-medium heat until melted. We pretty much stirred the whole time to keep the candy from all sticking to the bottom of the pan. At some point it always turns into this scary candy clump in marshmallow syrup, but keep stirring and it will all combine. This has a sort of marshmallow taffy texture after it cools. James wants me to see if I could roll it into balls and dip them to make peppermint truffles, but I think it will soften too much at room temp, or (horror of horrors) while being dipped. I gotta say it's really good with hot fudge/chocolate truffle sauce though!
I expect Abby to have this made by tomorrow night.
P.S. I'm Becky.
2 comments:
do you have to use half and half or can you use whole milk?
I can't say for sure, but if that's what I had on hand, I'd certainly feel it was worth a try! It can't be that different. Right? : )
Becky
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