Ingredients:
1 quart canola oil for frying
1 (20 ounce) package cookies
2 cups dry pancake mix
1 cup water
1/2 cup confectioners' sugar for dusting
Hot fudge rum sauce:
2 cups semisweet chocolate chips
1 cup butter
4 cups confectioners' sugar
2 2/3 cups evaporated milk
1 teaspoon vanilla extract
1/8 teaspoon salt
3 Tbsp white or dark rum
Cooking Procedure:
1. Heat oil in a deep-fryer. Mix pancake mix with water according to package directions.
2. When the oil comes up to temperature, dip 4 or 5 cookies at a time into the batter, and fry in hot oil, turning once, until golden brown. Remove from oil using tongs, and drain on paper towels. Serve with the sauce and sprinkle with the confectioners sugar.
SAUCE:
1. In a large saucepan, combine the chocolate chips and butter. Cook and stir over low heat until melted.
2. Gradually mix in the sugar and milk. Increase heat to a boil. Cook, stirring constantly, for 8 minutes. Remove from heat, and then stir in vanilla and salt. Add Rum. Serve warm.
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