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The thread centers around a recipe for Marshmallow Peppermint Creme Sauce, with participants sharing their experiences, reactions, and variations on the recipe. Many express enthusiasm for the sauce and its potential uses in desserts.
While many participants express excitement and enjoyment of the sauce, there is no clear consensus on the best way to prepare or use it, as various suggestions and personal experiences are shared.
The discussion reflects a light-hearted and festive atmosphere, with participants sharing personal stories and creative ideas related to the sauce, emphasizing its versatility in holiday cooking.
Members of the consultant community interested in dessert recipes and creative cooking ideas may find this discussion engaging and inspiring.
thechefofnorthbend said:Ok...I'm thinking that if you omit the candies and just make the creme, let it cool to a thicker substance, then spread it over the cooked gingerbread cookie on the stone (maybe blend it with cream cheese) then drizzle the caramel topping and some chopped nuts or shaved belgin chocolate, that would be a good pie like dessert. You could replace the vanilla flavoring with a hint of brandy, or bourbon, or another fine liquer...
mhrivera said:There is another Norfolk Cheffer here too! I live on the west side of town, in Suffolk. If I hit traffic, I mean, when I hit traffic, Norfolk seems like a day-long adventure!
chefann said:How about on DH? (Let it cool first!)
Or should that go into a different thread?
Why in the world would they put a Wal*Mart on that road??? LOL...what were they THINKING???The first time I drove both my hubby and cousin along Military HWY, I think their nails left imprints on my dash.
thechefofnorthbend said:it thickens as it cools, so maybe if you let it cool down to the consistency (my spelling is horrible) you could drizzle this over the TAP???
SusanBP0129 said:Candy Cane Hershey Kisses???? Do tell!! I have not seen these!!
Shawnna said:I wonder how this would be on top of hot cocoa?
klsnyder said:BWAAAHHHAAAAA Thanks for the laugh today!!!
chefann said:That's why I wondered about putting it in a different thread. LOL
Ok- I apologize. It's the 12 years that I spent in Catholic school that twisted me beyond redemption. I'm sorry.
GeorgiaPeach said:That is DEFINITELY another thread!!Maybe one of those OTHER direct sales companies (that specialize in those type of products) might like this recipe.
thechefofnorthbend said:I havent seen any candy cane hersheys kisses!! yum...those would be great for shortbread thumbprint cookies!
Marshmallow Peppermint Creme Sauce is a delicious, sweet sauce made with marshmallow and peppermint flavors. It can be used as a topping for desserts, such as ice cream, cakes, and brownies, or as an ingredient in various recipes to add a festive touch.
You can use Marshmallow Peppermint Creme Sauce as a topping for desserts like ice cream, pancakes, or waffles. It can also be drizzled over brownies or used as a dip for fruit. Additionally, it can be incorporated into recipes for cookies, cakes, or even hot beverages for a seasonal flavor boost.
Yes, Marshmallow Peppermint Creme Sauce is typically gluten-free, but it's always best to check the product label for any specific allergen information or cross-contamination warnings, especially if you have dietary restrictions.
To maintain its freshness, store Marshmallow Peppermint Creme Sauce in a cool, dry place. Once opened, it is recommended to refrigerate the sauce and consume it within a few weeks for the best flavor and quality.
Yes, you can make your own Marshmallow Peppermint Creme Sauce at home using ingredients like marshmallow fluff, peppermint extract, and cream. There are many recipes available online that can guide you through the process to create a homemade version tailored to your taste.