INGREDIENTS

INSTRUCTIONS

1.  In a large saucepan over medium heat, combine the sugar, corn syrup,
1/2 cup of the water, and the salt.  Stir often until the mixture begins to
boil, then continue to cook, using a candy thermometer to monitor the
temperature. 2.  While the candy boils, beat the egg whites until they are
stiff and  form peaks.  Don't use a plastic bowl for this. 3.  When the
sugar mixture reaches 270 degrees F, or the soft-crack stage,  remove from
the heat and pour the mixture in thin streams into the egg  whites,
blending with a mixer set on low speed. 4.  Continue to mix for 20 minutes
or so.  The mixture will thicken as you  mix, until it reaches the
consistency of cookie dough.  At this point, add  the semisweet chocolate
chips.  Be warned;  the mixture wil not get any  thicker after the
chocolate is added, so be sure the candy is very thick  and fluffy before
adding the chips. 5.  When the chocolate chips are completely blended into
the candy, press  the mixture into a greased 9x9-inch pan and refrigerate
until cool, about  30 minutes. 6.  Heat the caramels with the remaining 2
tablespoons water in a small  saucepan until thoroughly melted.  Pour the
caramel over the refrigerated  candy. 7.  While the candy cools, melt the
milk chocolate chips in the microwave  for 2 minutes on medium power. Stir
halfway through the heating time.   Melt completely, but be careful not to
overheat. 8.  When the caramel is set, use a sharp knife to cut down the
center of  the pan.  Then cut the candy across into 7 segments, making a
total of 14  bars. 9.  Resting a bar on a fork (and using your fingers if
needed), dip each  bar into the chocolate to coat completely, then tap the
fork against the  side of the bowl to knock off the excess chocolate. 10.
Place each bar on waxed paper and cool until firm at room temperature, 1 to

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