Instructions: 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.

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