In a medium bowl, whisk the cocoa powder in the whipping cream until cocoa powder is completely dissolved, smoothing out any lumps. Add the corn syrup, whisk again, and set aside.
In a medium heavy-bottomed pot, combine the ½ cup water, sugar, and lime juice. Over medium-high heat, bring the mixture to a boil, stirring constantly until the sugar dissolves. With a pastry brush soaked in water, brush the sides of the pot clean to remove splatters. Cook without stirring. As the water evaporates, the bubbles will become bigger and slower; start watching for the caramel color to appear. Swirl or turn the pot to avoid getting a burned spot and to evenly mix the syrup. Simmer until the mixture is an amber color. Go by the color, as the heat will differ from stove Lo stove. Don’t allow the caramel to burn and work carefully so as not to burn yourself.
Whisk in the whipping cream mixture. The caramel will bubble profusely and m,1y clump. Keep stirring until the caramel is smooth in color and texture. Simmer for 7 3 minutes or until slightly thickened. Remove from heat and stir in the margarine, and the vanilla. The caramel will be extremely hot, so exercise caution as you carefully transfer 10 ii large bowl and place into the refrigerator. The caramel will thicken as it cools; re-heat in the microwave until syrupy.
Ingredients:
- ½ teaspoon good-quality Dutch process cocoa powder, such as Droste brand
- 2/3 cup nondairy whipping cream, such as Richwhip brand
- 1 cup light corn syrup
- ½ cup water
- 3 cups sugar
- 1 ½ teaspoons lime juice
- 1 tablespoon margarine
- ¾ teaspoon pure vanilla extract
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Recipe by Susie Fishbein