The Grand Hotel on Mackinac Island in Michigan 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.

Grand Hotel Pecan Fudge Balls

Courtesy of The Grand Hotel

8 six-oz portions of vanilla ice cream
4 c roasted pecan pieces, chilled
1/4 lb unsalted butter
2 c heavy cream
2 c light corn syrup
1 lb chocolate chips
1/2 vanilla bean, split
1 T Créme de Cacao 

PECAN BALLS

1. Scoop eight six-ounce portions of ice cream; shape into eight round balls.
2. Coat each ball with chilled pecan pieces. Place balls in freezer.

 

FUDGE SAUCE

1. In a large pot heat butter, cream and corn syrup to a simmer.
2. Remove from heat and add vanilla pulp, Crème de Cacao and chocolate chips; stir until well incorporated.
3. Allow sauce to cool.

 

To serve: Remove pecan balls from freezer and allow to soften slightly. Pour a scant cup of sauce into a shallow dish. Place pecan ball in the pool of sauce.


Yield: Eight pecan balls and about seven and one-half cups sauce