1 1/2 c. light corn syrup
1/2 c. heavy cream
2 tbsp. butter
2 c. toasted pecan halves
2 tsp. vanilla

In a 2 quart saucepan combine the first 3 ingredients until blended. Stirring constantly, bring to a boil over medium heat. Boil 2 minutes. Remove from heat. Stir in pecans and vanilla. Cool. Cover. Store in refrigerator. Serve hot or cold over ice cream. Yields 2 1/2 cups.

FUDGE SAUCE:

Use above recipe except stir in 12 ounces of semi-sweet chocolate pieces and omit the pecans.