2/3 cup light corn syrup
1/2 cup crushed peppermint candy
3 tbsp. butter
2 cups marshmallow creme
1/2 cup undiluted Carnation Evaporated Milk

Makes 2 Cups

Recipe from Cooking with a Velvet Touch (1964)

Combine corn syrup, candy and butter in 1 1/2 quart saucepan.  Heat mixture over med. heat, stirring constantly, until candy melts.  Continue to heat until mixture comes to a full boil.  Cook 5 min.  Cool slightly.  Add marshmallow creme.  Mix well.  Slowly stir in Carnation.  Stir until  mixture is light and smooth.  Refrigerate until served over your favorite flavor of ice cream or use it as cake topping.  Top with crushed peppermint candy.