Candy Cane Sauce is perfect for the holidays! It is a peppermint stick sauce for ice cream, brownies, cheesecake or anything you can imagine! It is a smooth, creamy, velvety sauce that is sweet, pepperminty and so delicious! Makes about 2 1/2 cups
24peppermint candy canes, crushed into small pieces*should be about 1 1/2 cups
1cupheavy whipping cream
1 (7 oz.) jarmarshmallow cream
additional crushed candy canes to sprinkle on top (optional)*not included in nutritional calculation
Instructions
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.The pink/red color of the candy cane sauce may vary depending on the brand of candy canes you use and on the amount of red striping your candy canes have.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.
Nutrition information is automatically calculated and should only be used as an approximation.