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Ingredients
- 3 c. granulated sugar
- 3/4 c. light corn syrup
- 3/4 c. water
- 1/8 tsp salt
- 3 x egg whites
- 1/3 c. semisweet chocolate chips
- 2 bag lowfat milk chocolate chips (12-oz) bags)
Directions
- 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 till they are stiff and form peaks. Do not use a plastic bowl for this. When the sugar solution comes to 270 degrees F, or possibly the soft-crack stage, remove from the heat and pour the mix in thin streams into the egg whites, blending completely with a mixer set on low speed. Continue to mix till the candy begins to harden to the consistency of dough. This may take as long as 20 min. At this point, add in the semisweet chocolate chips. Remember which the candy must already be at the consistency of dough when you add in 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 it into a greased 9 x 9 inch pan. Chill till hard, about 30 min. 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. Heat the lowfat milk chocolate chips in the microwave for 2 min on half power, stirring halfway through the heating time. Heat completely, but be careful not to overheat. 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. Cold until hard at room temperature, 1 to 2 hrs. 14 candy bars.
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