Homemade fudge and Banana Split

For the fudge, combine the heavy cream, half of the semi-sweet chocolate, cocoa powder, dark brown sugar, sea salt, and condensed milk in a saucepan.

Bring the fudge mixture to a boil over medium-high heat, then reduce the heat to low and cook for 5 minutes, stirring occasionally.

Remove the fudge from the heat. Stir in the remaining chocolate, unsalted butter, and vanilla until completely smooth.

Let the fudge cool for 20 to 30 minutes before serving so it thickens. Refrigerate leftovers in an airtight container for up to two weeks.

For the caramel sauce, combine the sugar and water in a saucepan and bring to a boil over medium-high heat.

Continue boiling until the caramel turns amber, watching carefully so it does not become too dark.

Remove the caramel from the heat. Stir in the cubed butter, then gradually whisk in the warm whipping cream until smooth. Stir in the optional sea salt and let cool.

To assemble one banana split, arrange the sliced banana on a serving plate.

Place three small scoops of your favorite ice cream over the banana.

Drizzle with homemade fudge, caramel sauce, or both. Add whipped cream and your choice of raspberries, strawberries, crushed pineapple, or cherries.

Finish with crushed toasted hazelnuts, pecans, almonds, or peanuts and serve immediately.