Yield: 1 Servings
|2 cups||Granulated sugar|
|½ cup||Light corn syrup|
|2 \N||Egg whites|
|35 \N||Unwrapped Kraft caramels|
|¼ cup||Semisweet chocolate chips|
|2 \N||Bags milk chocolate chips|
|\N \N||(12-ounce bags)|
1. In a large saucepan over medium heat, combine the sugar, corn syrup, ½ 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 seton 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. Whenthe 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 2 hours. Makes
14 candy bars.
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