Twisted Brownie Sundae
Lieutenant Bill Maddalena, Berlin, New Hampshire Fire Department
1 package Fudge Brownie mix (1 lb. 3.8 oz.)
1 package egg roll wrappers (16 oz.)
1 bag Rolo individual wrapped candies (8 oz.)
1 cup white sugar
1 cup water
1 cup heavy cream
1/2 teaspoon vanilla extract
1 tablespoon chipotle tabasco sauce
Prepare your favorite homemade brownie recipe or use a brownie mix as directed on package using a 9x9-inch pan. Let cool completely.
Cut a 2x2-inch piece of brownie out of pan and place in egg roll wrapper.
Smash three Rolo candies (if not, edges of Rolos will tear egg roll wrapper), place into brownie in egg roll wrapper, and roll up. Repeat until all brownies are used.
Place heavy cream and chipotle tabasco in sauce pan. Heat slowly, do not boil.
In another sauce pan, pour in one cup of water and one cup of sugar into middle of pan. Do not get sugar on sides of pan. Cover and bring to a boil. Uncover and cook about 6 minutes. Reduce heat to medium and cook 2 more minutes, or until amber in color. Remove from heat and stir.
Slowly add 1/4 of the cream mixture. Be careful, this will bubble vigorously. When it subsides, add remaining cream and vanilla extract, stirring thoroughly. Let cool about 20 minutes, or until desired consistency.
Deep fry egg rolls at 350 degrees F for 3-to-4 minutes, or until light brown in color.
To serve, place scoop of ice cream on plate. Cut egg rolls in half on the bias. Place next to ice cream and drizzle with caramel sauce.
Garnish with small pieces of chocolate you saved from smashing the Rolos.