In small heavy-bottomed saucepan over medium heat, stir sugar with 2 tbsp/30 mL water; cook, not stirring but occasionally swirling pan, until even nutty brown.

Remove from heat; averting face from splatters, immediately stir in cream and milk. Return to heat, cook, stirring, until blended. Remove from heat; sprinkle gelatin over top and let stand for 5 minutes.

Over medium-low heat, warm sugar mixture, stirring, until gelatin is completely dissolved. Remove from heat; stir in vanilla. Through fine sieve, pour into two 3/4-cup/175 mL ramekins. Cover and refrigerate until set, about 6 hours. (Refrigerate for up to 2 days.)

Chocolate Syrup: In small saucepan over medium-low heat, combine chocolate, corn syrup, rum and cream; cook, stirring, until chocolate is melted and sauce is smooth and syrupy. Let cool. (Keep at room temperature.)

Run knife around side of each ramekin; unmould onto dessert plate. Drizzle or spoon about 1 tbsp/15 mL Chocolate Syrup around and/or over each panna cotta; if desired, top with whipped cream.

Makes 2 servings.