Lightly grease a baking sheet.
Bring the sugar, butter, corn syrup and water to a boil in a heavy saucepan over medium heat, stirring constantly. Cook until the mixture is golden brown and the candy thermometer reads 290-310 degrees (or Hard Crack)
Pour the mixture onto the baking sheet.
Sprinkle with the chocolate chips and let them stand for a minute until they begin to melt. Spread them out evenly over the top.
Chill for an hour and break into pieces.