| 1 | In a large saucepan over medium heat, combine the sugar, corn syrup, water, adn salt. |
| 2 | Heat, stirring, to boiling, then continue to cook, using a candy thermometer to monitor the temperature. |
| 3 | Beat the egg whites until they are stiff and form peaks. |
| 4 | Don"t use a plastic bowl for this. |
| 5 | When the sugar solution comes to 270 °F, or the soft-crack stage, remove from the heat and pour the mixture in thin streams into the egg whites, blending completely with a mixer set on low speed. |
| 6 | Continue to mix until the candy begins to harden to the consistency of dough. |
| 7 | This may take as long as 20 minutes. |
| 8 | At this point, add the semisweet chocolate chips. |
| 9 | Remember that the candy must already be at the consistency of dough when you add the chocolate; the nougat will thicken no more after the chocolate is added. |
| 10 | When the chocolate is thoroughly blended and the nougat has thickened, press it into a greased 9x9-inch pan. |
| 11 | Refrigerate until firm, about 30 minutes. |
| 12 | With a sharp knife, cut the candy in half down the middle of the pan. |
| 13 | Then cut across into 7 segments to create a total of 14 bars. |
| 14 | Melt the milk chocolate chips in the microwave for 2 minutes on half power, stirring halfway through the heatingtime. |
| 15 | Melt completely, but be careful not to overheat. |
| 16 | Resting a bar on a fork (and using your fingers if needed), dip each bar into the chocolate to coat completely and place on wax paper. |
| 17 | Cool till firm at room temperature, 1 to 2 hours. |
| 18 | Makes 14 candy bars. |
| 19 | recipe by : |
