GRAND HOTEL _________________________ 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 bal...
( musings of a 'HO-HUM HOUSEWIFE' )