Homemade Giant Milky Way (Mars) Bar

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A Milky Way (Mars) is a chocolate bar consisting of a caramel layer and a sticky nougat layer coated with milk chocolate.

In today’s post I will show you how to bake a Giant Milky Way at home. Have fun baking!

Cooked/Baked today: Homemade Giant Milky Way
Difficulty: Medium – Difficult
Preparation Time: 6 hours (incl. cooling times)
Our Recipe rating:

Homemade Giant Milky Way (Mars)

Homemade Giant Milky Way (Mars)

Ingredients for 1 Homemade Giant Milky Way:

…for the caramel layer:

  • 200 grams sugar
  • 130 grams dextrose
  • 200 milliliters cream
  • 75 milliliters water

…for the nougat layer:

  • 3 egg whites
  • 250 grams sugar
  • 130 grams dextrose
  • 110 milliliters water
  • 200 grams milk chocolate
  • 2 sachets vanilla sugar
  • A pinch of salt

…more ingredients:

  • 600 grams milk chocolate

Required kitchen gadgets, helper & preparations:

  • Loaf pan (length ~30cm)
  • Cling film
  • Large pot + suitable bowl for the double boiler or use a microwave to melt chocolate
  • Brush
  • Large pot for the caramel
  • Whisk
  • Candy thermometer
  • Mixing bowl
  • Mixer
  • Pot or saucepan for the sugar syrup
  • Spatula
  • 2 equal high coffee mugs
  • Baking paper
  • Spoon

Instructions for the Homemade Giant Milky Way (Mars):

…preparations for the loaf pan:

First give about 1 tablespoon of oil into the loaf pan and spread evenly, then line the mold as smooth as possible with a sheet of cling film. Afterwards melt 150 grams of milk chocolate over a water bath (or in the microwave) and pour into the prepared pan.

Use a brush to spread the chocolate evenly on the bottom and the sides of the mold & then set aside to cool it or put it in the refrigerator.

Preparations & Cooking Caramel

Preparations & Cooking Caramel

…for the caramel layer:

Heat up a large pot or saucepan over medium heat adding 200 grams sugar, 130 grams dextrose, 200 milliliters cream & 75 milliliters water, stirring constantly with a whisk until the sugar has dissolved completely and the mixture starts to simmer.

Then stop stirring & allow the caramel to simmer without stirring while checking the temperature with a sugar thermometer from time to time. Once the temperature reaches 120°C, remove the pan from heat, pour the caramel into the prepared loaf pan & allow to cool in the fridge for at least 1 hour.

…for the nougat layer:

For the nougat layer, first roughly chop 200 grams whole milk chocolate with a knife and set aside. Next, add 3 egg whites, 2 sachets of vanilla sugar and 1 pinch of salt into a mixing bowl and whisk with a blender until the egg whites are semi-stiff and form soft tips, then set aside.

Preparing Nougat Mixture

Preparing Nougat Mixture

For the sugar syrup, put 250 grams sugar, 130 grams dextrose & 110 milliliters water in a pot and heat up over high heat, stirring constantly with a whisk until the sugar has dissolved and the syrup starts to simmer.

Once the sugar syrup is simmering, stop stirring and allow to cook at a rapid boil while checking the temperature with a sugar thermometer from time to time. As soon as the syrup reaches a temperature of 150°C, remove the pot from heat.

Then carefully pour the hot sugar syrup in a thin stream to the whipped egg whites while the mixer is on low speed. Mix together as long as the whole syrup is stirred in for & keep on mixing on high for about 2 – 3 minutes until the nougat mixture becomes significantly thicker and viscous.

Finally, add the chopped milk chocolate to the nougat mixture, fold in with a spatula and allow to melt into the warm nougat. Add the finished nougat mixture to the loaf pan, then smooth down as best as possible & allow to set for 1 hour in the fridge.

…for the giant Milky Way:

Melt another 150 grams of milk chocolate over a water bath or in the microwave, then pour on the slightly cooled nougat layer and spread evenly with a brush. Afterwards allow the nougat to set completely for a further 3 hours (preferably overnight) in the refrigerator.

Homemade Giant Milky Way

Homemade Giant Milky Way

Lift the giant Milky Way out of the loaf pan, carefully overthrow onto the worktop and peel off the cling film. Next, line the worktop with baking paper, centrally place 2 equal high coffee mugs onto it & set the giant Milky Way carefully onto the mugs.

Melt another 300 grams of milk chocolate over a water bath or in the microwave and pour over the entire Milky Way until the whole bar is covered with chocolate. Finally, use a spoon to suggest the typical pattern on the surface & remove the chocolate tips from the bottom edges.

Allow the giant Milky Way to harden completely and then serve. I wish you lots of fun baking 😉

Video Tutorial:

Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):

3 Replies to “Homemade Giant Milky Way (Mars) Bar”

  1. Hi, coole Rezepte, danke dafür:-)

    Ich bastel gerade das XXL Mars nach. Leider ist mir das Karamell grießelig geworden. Habe zwischendrin mal kurz gerührt, könnte das der Fehler gewesen sein?
    Zudem habe ich leider kein Zuckerthermometer, habe ca 7 min. gekocht.

    Danke für die Hilfe

    1. Also ich habe bestimmt 15 minuten gekocht, viellecht sogar mehr, bis 120 erreicht sind. Mein herd hat Stufen von 0.5 bis 3, ich habe auf 2 gekocht.

      Ich bin nicht der Autor, ich habs aber vorgestern gemacht. Ich musste das Karamel 2 mal machen, weil die Frischhaltefolie sich von hoher Temperatur im Karamel aufgelöst hat. Ich wollte kein Plastik essen. Am besten Backpapier nehmen. Sind auf jeden fall ca. 15 minuten Kochzeit.

      Ohne Termometer hast Du keine Chance!

  2. Auch mein Karamell ist leider nicht fest geworden. Beim Einstreichen in die Form alles gut aber nachdem ich den Riegel gestürzt habe um ihn mit Schokolade zu überziehen, ist die Nougatschicht “davon gelaufen”. Ich habe exakt der Anleitung und mit Zuckerthermometer gearbeitet.

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