It would be a complete and utter lie if I claimed I haven’t been dreaming about this sauce every winter for the last fifteen or so years of my life. Truly.
About that long ago, I drove past a McDonald’s during the holidays.
(Yes, I’ve been fantasizing about a fast-food dessert).
There, glistening in the window, was a giant poster of an ice cream sundae smothered in what I can only imagine was a heavenly, ooey-goey, sweet-as-can-be, red peppermint sauce.
I fully intended to experience one that year and hear the angels sing me through every bite, but for whatever reason it just never happened (the sundae or the angels). I told myself it was no big deal – they’d be back next year (the sundaes and the angels).
But the next year they weren’t back. Or the year after, or the year after that, or the next one, or the next one, or the next one, or the next one, or. . . . well, you get the point. Woe was me.
This is my most persistent food haunting ever. Like so many other things, I don’t know why it never occurred to me to make my own. I’ve spent winter after winter sampling different peppermint ice creams trying to satiate this decade and a half long craving, and never once did it occur to me to just make my own darn sauce.
Apparently my IQ has risen this year, because finally it dawned on me. I made my own.
And it’s everything I imagined it to be, but better.
It’s fresh, creamy, buttery, and pepperminty. It doesn’t stick to your teeth, and it tastes real – not processed.
It’s adorable, and I bet your neighbors would love to find this wrapped up on their porch.
Oh, and did I mention? It’s easy, easy, easy.
Ahhhhhh. *happy sigh* Do you hear the angels?
Peppermint Creme Sauce
2/3 cup light corn syrup
3 tablespoons butter
7 oz. jar (1 1/2 c.) marshmallow creme
1/2 cup half & half (divided)
3/4 teaspoons peppermint extract
red food coloring
In medium saucepan, cook corn syrup and butter over low heat until mixture comes to a boil, stirring constantly. Continue cooking and stirring for 5 minutes. Remove from heat. Stir in marshmallow creme, blending well. Cool 5 minutes. Stir in 1/4 cup of the half and half. Gradually begin adding the next 1/4 cup half and half, paying close attention to the consistency. This is where you will determine how thick you want your sauce. Leave it just slightly thicker than you desire for your final result – it will thin out a little when you add the extract and food coloring. Stirring until mixture is smooth. Add in peppermint extract and desired amount of food coloring. Serve warm or cold over ice cream, cake, or in hot cocoa. Store remaining sauce in refrigerator. Makes about 2 cups.
Source: Adapted from this recipe at Cooks.com