Ann Reardon

Giant Mars Bar Recipe or Milky Way Bar

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I love making giant chocolate bars and giving them to amazing people. So far we’ve surprised some of our heroes with an enormous Kit Kat, Twix, Ferrero Rocher and even a world record Snickers! This week, you’re in for a treat as you meet Topou – a professional athlete, a great leader for young people and an all-round quality guy.  I had fun experimenting to get the recipe exactly like a real Mars Bar (or you might call it a Milky Way depending on where you live in the world). I hope you enjoy making your own huge Mars and are inspired to do giant things with your life.

 

TOPOU SOPOAGA on facebook

To make this giant mars bar you will need:

A container with straight sides.  The one I used was 9cm (3.54 inches) wide and 34cm (13.39 inches) long

For the caramel
1 cup or 250millilitres (8.45 fluid ounces) glucose syrup
1 cup or 250millilitres (8.45 fluid ounces) cream (35% fat)
1 ½ cups or 315g (11.11 ounces) sugar
1/2 cup or 125millilitres (4.23 fluid ounces) milk (4% fat)
Place all ingredients into a saucepan and stir until the sugar is dissolved. Wash down the sides of the pan and continue to heat unstirred until it reaches 245F (118.33 degrees Celsius). Pour into the container and immediately place the container into a sink filled with cold water. Do not allow the water to come up over the sides of the container you just want it to rapidly cool the caramel so that it does not keep on cooking.

For the nougat
90g (3.17 ounces) or 2 large egg whites
1/4 cup or 63millilitres (2.13 fluid ounces) glucose syrup
1 tsp vanilla

2 cups or 436g (15.38 ounces) sugar
3/4 cup or 188millilitres (6.36 fluid ounces) water
1 1/2 cups or 375millilitres (12.68 fluid ounces) glucose syrup
1 tsp malt extract
60g (2.12 ounces) or 1/2 cup unsweetened cocoa powder, sifted
200g (7.05 ounces) milk chocolate, chopped

Combine the egg whites, glucose syrup and vanilla in the bowl of an electric mixer.
Place the sugar, water, glucose syrup and malt caramel into a saucepan and heat. Stir until the sugar is dissolved, then wash down the sides of the pan and add a candy thermometer. Once it reaches 240F (115.56 degrees Celsius) turn the beaters on high to whip the egg white mixture. When it reaches 260F (126.67 degrees Celsius) remove from the heat and pour in a thin steady stream into the whites with the mixers still running on high.
Once it thickens turn the mixers down and add the cocoa powder and chocolate. Turn off mixers and fold through until the colour is even and pour over the caramel. Spread out with a spatula to flatten. Allow to cool to room temperature and then place in the freezer for 2 hours to harden a little for coating with chocolate.

Chocolate Coating
*200g (7.05 ounces) milk chocolate for the base
additional *350g (12.35 ounces) milk chocolate for coating the top and sides of the bar.
* make sure that you temper your chocolate so that it sets firmly at room temperature.
mars bar recipe ann reardon how to
by Ann Reardon How To Cook That
2015

BIG ANNOUNCEMENT

I have been busy over the last year planning, writing and overseeing the photography and layout for my first ever cookbook! There are heaps of my favourite dessert recipes in there with a chapter on pastries, ice-cream, yummy cakes, artistic desserts and of course chocolate desserts. Each chapter has its own intro explaining the food science that you'll need to know for success every time. Booksellers where you can purchase your very own copy: http://bit.ly/ARcookbook


All recipe quantities in the book are in grams, ounces and cups.

142 Comments View Comments

  1. Rating: 5

    Thank you so much for your recipe. I would like to purchase a roll of the Black Plastic Book Cover wrap for the Giant Mars Bars. Could you please send me the link where i can purchase this?

  2. Rating: 5

    Hi Ann !
    I’m thinking of making a Mars bar for some time now and I found your Youtube channel so I’m gonna give it a try though i’m a vegan so I’m going to try to veganize (is it a word ???) your recipe.
    I have 2 questions.
    First, in the nougat ingredients list, the glucose syrup is mentioned 2 times with 2 different quantities. Is it a mistake ?
    Second, I’m french (and live in French) and here there is no malt extract. Is it possible to substitute it ? If so, with what ? Or is is possible to just omit it in the recipe ?
    I know you’re not vegan but could you maybe try to do some vegan recipes ?
    I really liked the vegan macarons recipe with the aquafaba.

    Love from France !

  3. Rating: 4

    can you figure out how to make it smaller?

    • G’day kid baker, you can follow this recipe but divide all the recipe quantities by 4. Instead of putting in a big container spread the nougat out into a tray, top with caramel. Refrigerate. Slice and cover in chocolate in the same way. ?

      • thank you!?

      • I was wondering should you still use the same amount of eggs, glucose syrup and vanilla if you divide 4?

        • Hi Grayson if you want to divide the recipe by 4 you will need to divide all the ingredients by four, which would mean using 1/2 and egg white which may be difficult to measure and whip. So I’d suggest for the nougat halve the recipe – you can put half in a lined tin and use half in your mars bar. ?

  4. Rating: 5

    I’m making this and can’t find the container for the mars bar 🙁 any links?

    • Hi lala, I’m not sure what country you are looking in, I got mine at big w but if you google ‘InterDesign Fridge Bins’ they seem to be available from lots of different stores.

  5. Rating: 3.5

    You can use honey or brown rice syrup

  6. Hi, I made this for my boyfriends birthday – you couldn’t wipe the smile off his face and his eyes were like a kids in a toy store! It tasted amazing and looked just like a Mars Bar. Thanks! 😀

    • This is the inside

  7. Hi Ann,
    Can you tell me where you got your container from? I got one from kmart but as I read through the recipe I realised it is only plastic and will crack with the hot contents being put in cold water.
    Any ideas where I can get one?
    Thanks,

    • Hi Tess, Ann used a container that was designed to fit in her refrigerator door as it was the right size and shape. It was also tolerant to heat.

  8. I am unable to find malt extract. Is there anything else I can replace it with or is there any specific brand or type that needs to be used so I can accordingly look for it.

    • Hi Liyana, Malt extract is usually available in supermarkets here in the baking aisle. You can also source it from home brewing supply stores. A common Australian brand is Saunders Malt extract.

  9. can you please make me one now. thamk you very much and i live in australia so can you please sent it over.

    • Sorry, Ann doesn’t make to order or deliver.

  10. Hi
    Having trouble finding tin the correct size.
    Any suggestions
    Thanks

    • Hi Rob, Ann uses a heat tolerant plastic container that is designer to go in the door or shelf of a refrigerator, so it was long and thin. Your container doesn’t have to be the exactly the same size. Choose what is readily available to you that looks in proportion to a Mars bar.

    • Hi Ann
      The final product my Nephew was stoked wit it for his 18th bday
      Only problem the caramel set hard.

      • Looks amazing!

  11. I made my first GIANT MARSBAR yesterday on my birthday and all my friends and my dad loved it. The only thing I’d do next time is cook the caramel a bit longer….but overall I had lots of fun making this.

    • Well done Thea! How long did it take you all to eat it??

  12. Hi Ann, can you please make a giant Malteaser??? <3

  13. Hi Ann can you please make a giant boost chocolate bar

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