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Marshmellow Peppermint Sauce

2/3 cup light corn syrup
3 tablespoons margarine or butter
7-oz. jar (1 1/2 cups) marshmallow creme
1/2 cup half-and-half
1/2 cup crushed hard peppermint candy

In medium saucepan, cook corn syrup
and margarine over medium heat until
mixture comes to a boil, stirring
constantly. Cook 5 minutes, stirring
constantly, cool 5 minutes. Stir in
marshmallow creme, blending well.
Gradually add half-and-half, stirring
until mixture is smooth. Fold in crushed
candy. Serve warm or cool over ice
cream. Store any remaining topping in
refrigerator. 2 cups.

Very good over ice cream!