Heavy duty mixer needed for this recipe.
2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup plus 2 tablespoons water
pinch salt
2 egg whites
35 unwrapped Kraft caramels
1/4 cup semi-sweet chocolate chips
2 x 12 ounce bags milk chocolate chips
In large saucepan over medium heat, combine sugar, corn syrup, 1/2 cup water and salt. Stir often until mixture begins to boil, then continue to cook using candy thermometer to monitor temperature. When candy boils, beat egg whites until stiff and form peaks (do not use a plastic bowl). When sugar mixture reaches 270, or the soft crack stage, remove from heat and pour the mixture in streams into the egg whites, while blending with mixer set on low speed.
Continue to mix 15 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 will not get any thicker after the chocolate is added, so be sure candy is very thick and fluffy before adding the chocolate chips. When chips are completely blended into candy, press mixture into a greased 9×9 inch pan. Refrigerate till cool, about 30 minutes.
Heat caramels with the remaining 2 tablespoons water in a small saucepan until thoroughly melted. Pour caramel over refrigerated candy. While candy cools, melt milk chocolate in microwave for 2 minutes on medium power. Stir halfway through heating time. Melt completely, but be careful not to overheat. When caramel is set, use a sharp knife to cut down the center of the pan. Then cut candy across into 7 segments, making a total of 14 bars. Resting a bar on a fork (and using fingers if needed) dip each bar into chocolate to coat completely, then tap the fork against the side of the bowl to knock off excess chocolate. Place each bar on waxed paper and cool until firm at room temperature, 1 to 2 hours.