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3 cups granulated sugar
3/4 cup light corn syrup
3/4 cup water
1/8 teaspoon salt
3 egg whites
1/3 cup semi-sweet chocolate chips
2 (12 ounce) packages milk chocolate chips

In a large saucepan over medium heat, combine the sugar, corn syrup, water and salt.

Heat, stirring, to boiling, then continue to cook, using a candy thermometer to monitor the temperature.

Beat the egg whites until they are stiff and form peaks. Don't use a plastic bowl for this.

When the sugar solutions comes to 270 degrees F, or the soft crack stage, remove from heat and pour the mixture in thin streams into the egg whites, blending completely with a mixer on low speed.

Continue to mix until the candy begins to harden to the consistency of dough. This may take as long as 20 minutes. At this point, add the semi-sweet chocolate chips.

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.

When the chocolate is thoroughly blended and the nougat has thickened, press into a greased 9x9" pan.

Refrigerate until firm, about 30 minutes.

With a sharp knife, cut the candy in half down the middle of the pan. Then cut across into 7 segments to create a total of 14 bars.

Melt the milk chocolate chips in the microwave for 2 minutes on half power, stirring half way through the heating time. Melt completely, but be careful not to over heat.

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.

Cool until firm, 1 to 2 hours.

Makes 14 candy bars.