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Grand Hotel Pecan Balls with Fudge Sauce Recipe

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This recipe for Grand Hotel Pecan Balls with Fudge Sauce is from Cookin' With June Bug, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


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 creme de cacao

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 saute 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 creme de cocao. 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.

Note: 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.

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

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Now this is the kind of dessert June loved the best. I'm sure she warmed up some sauce slightly to serve them and probably put some whipped cream and a cherry on top as well!




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