Sugar sticks: Thoroughly oil a sheet pan. In a small saucepan bring sugar, corn syrup and water to a boil. Cook until mixture reaches the hard crack stage (295 to 310 degrees F). Remove pan from heat. Being careful (caramelized sugar can cause a very bad burn) quickly spoon large swirls onto prepared sheet pan. Allow to cool completely. Release swirls from pan. Store in a cool dry place.
In a small saucepan combine lime juice and peel, sugar and water. Bring to a boil and reduce to approximately 1 cup. Allow to cool, cover and refrigerate syrup overnight. Strain out peel and pulp of lime. Whip cream to stiff peaks with 1/4 cup syrup. Spoon into martini glasses. Serve garnished with sugar swirls and chocolate chips.
Recipe courtesy of Lynn Kearney