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Submitted by: Niki Baltz from Zionsville, IN
Originally shared on the web 12/28/2018

1⁄2 gal. vanilla ice cream, softened
2 c. chopped pecans
Optional: frozen whipped topping, thawed, and maraschino cherries

Fudge Sauce:
1⁄2 c. butter
2 1-oz. sqs. unsweetened baking chocolate
2⁄3 c. sugar
1⁄2 c. evaporated milk
1⁄2 t. vanilla extract

Scoop ice cream into 8 to 10 orange- size balls. Roll in pecans; place in a baking pan, cover and freeze. To Prepare Fudge Sauce: Melt butter and chocolate in a saucepan over low heat. Add sugar; stir about 2 to 3 minutes, until smooth. Immediately add evaporated milk and vanilla; mix well and bring to a slow boil. Remove from heat; let cool before pouring over Pecan Balls. At serving time, top with Fudge Sauce and, if desired, whipped topping and cherries. Serves 8 to 10.