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Place these three ingredients in a heavy, medium saucepan. Set the saucepan over medium heat. Heat the sugar mixture on the stove, stirring continuously, until the sugar granules dissolve and the mixture reaches a boil.  This will usually take about 10 minutes. If the mixture reaches a boil but sugar crystals are still present on the side of the pan, cover the pan and continue boiling the syrup for 1 to 2 minutes. During this time, the steam should help wash the crystals away. Alternatively, you can wash down the sides of the pan by scraping them with a wet pastry brush. Continue cooking the syrup mixture over medium heat until your candy thermometer reads the ideal temperature. For soft nougat, the temperature should reach the soft ball stage and read 238 degrees Fahrenheit (114 degrees Celsius). For hard, chewy nougat, the temperature should reach the soft crack stage and read 275 degrees Fahrenheit (135 degrees Celsius).  This will usually take anywhere from 6 to 12 more minutes. When preparing soft nougat, you can actually cook the sugar syrup up to 245 degrees Fahrenheit (118 degrees Celsius). Similarly, you can allow the sugar syrup to reach 300 degrees Fahrenheit (149 degrees Celsius) when preparing hard nougat. If the temperature climbs above your ideal degree range, though, quickly stop the cooking process by sticking the bottom of the pan into your prepared bowl of ice.
Combine the sugar, corn syrup, and water. Cook and stir until the sugar dissolves. Allow the mixture to reach the correct stage.