{"id":7798,"date":"2015-05-15T19:29:04","date_gmt":"2015-05-15T09:29:04","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=7798"},"modified":"2016-02-25T12:34:49","modified_gmt":"2016-02-25T02:34:49","slug":"giant-mars-bar-recipe-milky-way-bar","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/giant-mars-bar-recipe-milky-way-bar\/","title":{"rendered":"Giant Mars Bar Recipe or Milky Way Bar"},"content":{"rendered":"<div class=\"hrecipe\" align=\"center\">\n<div>\n<img loading=\"lazy\" decoding=\"async\" class=\"photo\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2015\/05\/IMG_7352-550x413.jpg\" alt=\"IMG_7352\" width=\"550\" height=\"413\" \/><br \/>\n&nbsp;<\/p>\n<p>I love making giant chocolate bars and giving them to amazing people. So far we&#8217;ve surprised some of our heroes with an enormous Kit Kat, Twix, Ferrero Rocher and even a world record Snickers! This week, you&#8217;re in for a treat as you meet Topou &#8211; a professional athlete, a great leader for young people and an all-round quality guy. \u00a0I 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.<\/p>\n<p>&nbsp;<br \/>\n<iframe loading=\"lazy\" width=\"550\" height=\"309\" src=\"https:\/\/www.youtube.com\/embed\/86krmaRj1BU?rel=0\" frameborder=\"0\" allowfullscreen><\/iframe><br \/>\n<a href=\"https:\/\/goo.gl\/IEVjGo\" target=\"_blank\">TOPOU SOPOAGA on facebook<\/a><\/p>\n<h4 class=\"fn\"><strong>To make this giant mars bar you will need: <\/strong><\/h4>\n<p>A container with straight sides. \u00a0The one I used was 9cm (3.54 inches) wide and 34cm (13.39 inches) long<\/p>\n<p><strong>For the caramel<\/strong><br \/>\n<span class=\"ingredient\"><span class=\"amount\">1 cup or 250millilitres (8.45 fluid ounces)<\/span> <span class=\"name\">glucose syrup<\/span><\/span><br \/>\n1 cup or 250millilitres (8.45 fluid ounces) <a href=\"https:\/\/www.howtocookthat.net\/public_html\/cream-use\/\" title=\"What cream should I use?\" target=\"_blank\">cream<\/a> (35% fat)<br \/>\n1 \u00bd cups or 315g (11.11 ounces) sugar<br \/>\n1\/2 cup or 125millilitres (4.23 fluid ounces) milk (4% fat)<br \/>\nPlace 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.<\/p>\n<p><strong>For the nougat<\/strong><br \/>\n90g (3.17 ounces) or 2 large egg whites<br \/>\n1\/4 cup or 63millilitres (2.13 fluid ounces) glucose syrup<br \/>\n1 tsp vanilla<\/p>\n<p>2 cups or 436g (15.38 ounces) sugar<br \/>\n3\/4 cup or 188millilitres (6.36 fluid ounces) water<br \/>\n1 1\/2 cups or 375millilitres (12.68 fluid ounces) glucose syrup<br \/>\n1 tsp malt extract<br \/>\n60g (2.12 ounces) or 1\/2 cup unsweetened cocoa powder, sifted<br \/>\n200g (7.05 ounces) milk chocolate, chopped<\/p>\n<p>Combine the egg whites, glucose syrup and vanilla in the bowl of an electric mixer.<br \/>\nPlace 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.<br \/>\nOnce 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.<\/p>\n<p><strong>Chocolate Coating<\/strong><br \/>\n*200g (7.05 ounces) milk chocolate for the base<br \/>\nadditional *350g (12.35 ounces) milk chocolate for coating the top and sides of the bar.<br \/>\n* make sure that you <a href=\"https:\/\/www.howtocookthat.net\/public_html\/temper-chocolate\/\" title=\"Chocolate Secrets Revealed\">temper your chocolate<\/a> so that it sets firmly at room temperature.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-7802\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2015\/05\/IMG_7360-550x413.jpg\" alt=\"mars bar recipe ann reardon how to\" width=\"550\" height=\"413\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/05\/IMG_7360-550x413.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/05\/IMG_7360-300x225.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/05\/IMG_7360-60x45.jpg 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/05\/IMG_7360-400x300.jpg 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/05\/IMG_7360-800x600.jpg 800w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/05\/IMG_7360-1200x900-cropped.jpg 1200w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\nby Ann Reardon <a href=\"https:\/\/www.howtocookthat.net\/public_html\/\" title=\"Welcome to How To Cook That\" target=\"_blank\">How To Cook That<\/a><br \/>\n<h7 class=\"updated\">2015<\/h7>\n<\/div>\n<\/div>\n \n<h4 align=center>My Cookbook<\/h4>\n<p align=center>\n<a href=\"https:\/\/www.howtocookthat.net\/public_html\/cook-crazy-sweet-creations-cookbook-ann-reardon\/\" target=\"_blank\"><img decoding=\"async\" width=\"40%\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/03\/hardcover-book-mockup-of-a-woman-reading-3409-el1.png\" alt=\"ann reardon crazy sweet creations cookbook\" title=\"Crazy Sweet Creations Cookbook\" style=\"opacity: 0.8; -moz-opacity: 0.8;\" class=\"fade\" \/><\/a>\n<\/br>\nStores that sell my book listed by country:  \n<a href=\"http:\/\/bit.ly\/ARcookbook\" rel=\"nofollow\" target=\"_blank\">http:\/\/bit.ly\/ARcookbook<\/a>\n<\/br>\nAll recipe quantities in the book are in grams, ounces and cups.<\/p>","protected":false},"excerpt":{"rendered":"<a href=\"https:\/\/www.howtocookthat.net\/public_html\/giant-mars-bar-recipe-milky-way-bar\/\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/05\/IMG_7360-150x150.jpg\" class=\"alignleft tfe wp-post-image\" alt=\"mars bar recipe ann reardon how to\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/05\/IMG_7360-150x150.jpg 150w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/05\/IMG_7360-100x100.jpg 100w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/05\/IMG_7360-300x300.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/05\/IMG_7360-1200x1200-cropped.jpg 1200w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-wp-pid=\"7802\" \/><\/a><p>&nbsp; I love making giant chocolate bars and giving them to amazing people. So far we&#8217;ve surprised some of our heroes with an enormous Kit Kat, Twix, Ferrero Rocher and even a world record Snickers! This week, you&#8217;re in for a treat as you meet Topou &#8211; a professional athlete, a great leader for young people and an all-round quality guy. \u00a0I had fun experimenting to get the recipe exactly like a real Mars Bar<\/p>\n","protected":false},"author":1,"featured_media":7802,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[142,912],"tags":[1069,1045,2132,175,952,1184,163,2130,2134,2135,2131,2055,2102,2133,1468],"_links":{"self":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/7798"}],"collection":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/comments?post=7798"}],"version-history":[{"count":13,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/7798\/revisions"}],"predecessor-version":[{"id":16238,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/7798\/revisions\/16238"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media\/7802"}],"wp:attachment":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media?parent=7798"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/categories?post=7798"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/tags?post=7798"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}