2/3 c. light corn syrup
3 tbsp. butter
7 oz. jar (1 1/2 c.) marshmallow creme
1/2 c. half & half
1/2 c. crushed hard peppermint candy

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