2 1/2 c light cream (half & half)
1 c powdered sugar
6 t all-purpose flour
Peppermint extract to taste
1-2 drops red food coloring
1. Put cream & sugar into a saucepan & heat gently until almost boiling
2. Blend flour smoothly with 1 T water, add to cream & continue to heat, stirring all the time until thickened.
3. Add extract & food coloring, then pour into a fondue pot & serve hot with mini chocolate cakes.
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