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In a large saucepan over medium heat, combine sugar,corn syrup, water, and salt. Heat stirring until boiling. Continue cooking using a candy thermometer to monitor the temperature.
In a glass bowl beat the egg whites until they are stiff and form peaks. When the sugar solution comes to 270 degrees F
or the soft crack stage, remove from the heat and pour the mixture in thin streams into the egg whites, mixing completely with a mixer set
on low speed.
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Refrigerate until firm, about 30 minutes. 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. Melt the milk chocolate chips in the microwave for 2 minutes on half power, stirring halfway through the heating time. Melt completely, but be careful not to overheat.
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