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Grand Hotel Pecan Balls with Fudge Sauce Recipe
Source: Family Cookbook Project

1 qt. vanilla ice cream
2 C roasted pecan halves
2 C heavy whipping cream
1/2 C sugar
2 C light corn syrup
1 lb. semisweet chocolate chips
1 T vanilla extract
1 T crème de cacao

To roast pecans:
Place pecans on a baking sheet and roast in a 350 oven for 6 to 10 minutes or until fragrant.

Line baking sheet with parchment paper. Scoop the ice cream into a ball about the size of a baseball, perfecting the shape by rolling it between your hands. Roll each ball in the roasted pecan halves until well coated on all sides and place the balls on the parchment lined baking sheet. When all the balls are created, place them in the freezer and freeze several hours, until hard.

In a large sauté pan, combine the heavy cream, sugar and corn syrup. Bring to a boil. Remove from the heat and stir in the chocolate chips, vanilla extract and crème de cacao. Let cool.

To serve, cover the bottom of a plate with about 1/4 cup of sauce and place the pecan ball in the center of the sauce. Serve additional sauce on the side if desired or store for another use.

Make sure the ice cream is very cold when you begin. At times you may have to push the pecans into the ice cream to make them stick.

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