PEPPERMINT STICK SAUCE
1-1/2 cups finely crushed peppermint candies or candy canes
3/4 cup heavy whipping cream
1 jar (7 ounces) marshmallow creme
1 In a large saucepan, combine all of the ingredients. Cook over medium-low heat until mixture is smooth and candy is melted, stirring occasionally.
2 Pour into small airtight containers. Store in the refrigerator. Serve warm over ice cream, unfrosted brownies or cake.
Yield: 3 cups.