3 MUSKETEERS BARS

Steps:

• 1. In a large sauce pan over medium heat, combine the sugar, corn syrup, water, and 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. Don't use a plastic bowl for this.
• 4. 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.
• 5. 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.
• 6. 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.
• 7. When the chocolate is thoroughly blended and the nougat has thickened, Press it into a greased 9x9−inch pan.
• 8. Refrigerate until firm, about 30 minutes.
• 9. 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.
• 10. 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.
• 11. Resting a bar on a fork dip each bar into the chocolate to coat completely and place on wax paper.
• 12. Cool until firm at room temperature, 1 to 2 hours. Makes 14 candy bars.