Mars Bar
2 c Sugar
1/2 c Light Corn Syrup
1/2 c Water
2 T Water
1 pinch Salt
2 Egg Whites
35 Caramels, unwrapped
2/3 c Whole Roasted Almonds
24 oz Milk Chocolate Chips
In a large saucepan over medium heat, combine sugar, corn syrup, 1/2 c of water,
and the salt.
Heat to boiling, then cook using a thermometer.
Beat the egg whites until they form stiff peaks.
When the sugar mixture reaches 270 degrees, remove from heat.
Pour in thin strands over egg whites, mixing completely with electric mixer on
low.
Continue to mix about 20 minutes or until the candy begins to thicken to the
consistency of dough.
Mix in the almonds.
Press into greased 9 inch square pan. Chill until firm, about 30 minutes.
Melt the caramels with the remaining 2 T of water in a small saucepan over
medium heat.
Pour over nougat and return to refrigerator for about 30 more minutes or until
both caramel and nougat are firm.
With a sharp knife, slice down the middle of the pan and then across 7 times to
make 14 bars.
Melt milk chocolate chips in microwave for 2 minutes, stirring half way through.
Be careful not to overheat.
Put bar on a fork and coat with chocolate.
Place on wax paper and cool at room temperature 1 to 2 hours or until firm.