INGREDIENTS

INSTRUCTIONS

1. In a large saucepan over medium heat, combine the sugar, corn syrup,
water, adn salt. Heat, stirring, to boiling, then continue to cook, using a
candy thermometer to monitor the temperature. 2. Beat the egg whites until
they are stiff and form peaks. Don't use a plastic bowl for this. 3. When
the sugar solution comes to 270 degrees 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. 4. 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 semisweet 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. 5. When the chocolate is thoroughly blended and the nougat has
thickened, press it into a greased 9x9-inch pan. Refrigerate until firm,
about 30 minutes. 6. 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. 7. Melt the milk chocolate chips in the microwave for 2 minutes on
half power, stirring halfway through the heating time. Melt completely, but
be careful not to overheat. 8. 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 till firm at room temperature, 1 to 2 hours. Makes
14    candy bars.
Posted to MC-Recipe Digest V1 #622 by Simps <c.simpson@worldnet.att.net> on
May 29, 1997

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