Candy Cane Sauce

Candy Cane Sauce 24 peppermint candy canes, crushed into small pieces *should be about 1 1/2 cups 1 cup heavy whipping cream 1 (7 oz.) jar marshmallow cream additional crushed candy canes to sprinkle on top (optional) Add all of your ingredients to a medium sized saucepan. Over medium-low heat melt all of the ingredients together, stirring occasionally. Your sauce is ready to eat once all of the candy canes are melted and the sauce is velvety smooth and creamy. *You can leave some candy pieces in your sauce if you want it crunchy. Serve over vanilla ice cream, or as a sauce for cheesecake. Drizzle it over cakes, cookies or brownies! Notes If you have larger candy cane pieces, it will take longer to melt. Just add your candy canes to a zip top bag and crush. Adjust your heat as needed. Make sure the sauce isn’t cooking too hot and burning or sticking to the bottom of your saucepan. This will keep in the fridge for about 3 days.