GRAND HOTEL
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GRAND HOTEL PECAN BALL WITH FUDGE SAUCE
~ Courtesy of Grand Hotel, Mackinac Island, Michigan
The Grand Hotel bills itself as the world's largest summer hotel....The pecan ball with fudge sauce, which made its debut in 1947, is the signature dessert. Each season more than 50,000 Grand Pecan Balls are happily consumed by Grand Hotel diners.
8 six-ounce portions of vanilla ice cream
4 cups roasted pecan pieces, chilled
One-quarter pound unsalted butter
2 cups heavy cream
2 cups light corn syrup
1 pound chocolate chips
One-half vanilla bean, split
1 tablespoon Creme de Cacao
Pecan Balls
Scoop eight six-ounce portions of ice cream; shape into eight round balls. Coat each ball with chilled pecan pieces. Place balls in freezer.
Fudge Sauce
In large pot heat butter, cream and corn syrup to a simmer. Remove from heat and add vanilla pulp, Creme de Cacao and chocolate chips; stir until well incorporated. Allow sauce to cool.To serve: Remove pecan balls from freezer and allow to soften slightly. Pour sauce over each pecan ball and serve immediately.
Yield: Eight pecan balls and about seven and one-half cups sauce
Thanks for posting the recipe! I have to say, though, I grew up going to Mackinac Island and the Grand Hotel. I have probably eaten 50, 000 Grand Pecan Balls, myself! LOL . Just had to add: when serving, the sauce DOES NOT get poured over. It is in the bottom of the pewter dish and the Grand Pecan BAll rests in the middle.
ReplyDeleteHi Jeffery! I have eaten my fair share of these Pecan Balls also and I agree with you but this is how they shared the recipe so ... it's nice to add this footnote :) These photos were taken on the island when the lilacs were in bloom ~ heavenly! Hope you had a chance to view those also and thanks for visiting.
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