Instructions

1. Grease or spray a 9-by-9-inch baking pan with vegetable oil. Set aside. Measure 3-1/4 cups sugar, 1/4 tsp. salt, 1 cup light corn syrup and 1 cup water into a large saucepan. Cook over medium heat and stir well.

2. Separate three eggs, putting the whites into a mixing bowl. Beat the whites on high with an electric mixer until stiff peaks form. Scrape the sides with a wooden spoon and set aside.

3. Heat the sugar mixture, stirring constantly, until it reaches a slow boil. Reduce the heat and insert a candy thermometer into the saucepan. Continue stirring until the thermometer reaches at least 280 degrees Fahrenheit.

4. Remove the sugar mixture from the heat and slowly drizzle it into the egg whites while beating the mixture with the mixer set on low. Continue beating 15 to 20 minutes or until it firms to the consistency of cookie dough.

5. Beat in 2/3 cup semi-sweet chocolate pieces or chips. Keep the mixer on low speed. Beat until the chocolate is entirely incorporated into the sugar and egg white mixture.

6. Fold the chocolate mixture into the prepared baking pan. Use a spatula to press and smooth it evenly into the pan. Refrigerate the pan for about 45 minutes or until firm.

7. Remove the pan from the refrigerator. Use a sharp knife to slice the chilled nougat into equal pieces that are bite-size or larger.

8. Melt 4-1/2 cups milk chocolate pieces or chips in a double boiler or microwave. Set on low power and leave until smooth and creamy, stirring occasionally.

   Hold a piece of chocolate nougat with tongs. Dip it into the melted milk chocolate to coat thoroughly. Set it on wax paper. Repeat until all the candies are coated. Reheat and stir the chocolate as needed.

9. Cool the coated chocolates at room temperature for about two hours on the wax paper. Cover tightly and store in a cool, dry place. Sealed airtight, chocolates can be refrigerated up to 6 months or frozen up to one year.