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1
In a sauce pan combine the water and sugar and cook until caramel in color.
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2
Slowly add in the cream and then the rum.
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3
Allow the sauce to cool and add sliced bananas if you wish.
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4
Combine the cream and corn syrup and bring to a boil.
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5
Once boiling add the remaining ingredients, remove from the heat and whisk until all of the chocolate is melted and the sauce is smooth.
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6
Preheat oven to 350 degrees F.
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7
Combine all of the dry ingredients and add to a stand mixer fitted with a paddle attachment.
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8
Mix in the egg whites and then the melted butter.
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9
Spread or pipe the batter onto a silpat and bake in oven for 5 to 10 minutes.
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10
Place the cream in a stand mixer and whip on high speed, once at a medium peak add the sugar and vanilla extract.
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11
Place the caramel rum in the bottom of a sundae glass.
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12
Layer scoops of your favorite ice cream on top and pour the fudge over the ice cream.
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13
Repeat until the glass is full.
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14
Top with whipped cream, toasted nuts and a tuile cookie.
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15
To assemble the sundae, place the caramel rum bananas in the bottom of a sundae glass.
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16
Layer scoops of your favorite ice cream on top and pour the fudge on to the ice cream.
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17
Repeat until the glass is full.
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18
Top with whipped cream, toasted nuts and the tuile monkey cookie.
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19
A viewer, who may not be a professional cook, provided this recipe.
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20
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
