Recreate the classic taste of a Milky Way bar at home with this rich and decadent dessert. The recipe features a fluffy nougat center made from sugar, corn syrup, and egg whites, layered with a smooth caramel filling and dipped in milk chocolate. This treat offers a perfect balance of textures, combining the chewy nougat, sticky caramel, and crisp chocolate shell. Ideal for special occasions, holiday gifts, or as a luxurious addition to a dessert platter, these homemade bars are sure to impress guests. While they require some attention to temperature and timing, the result is a superior, high-quality confection that rivals store-bought versions.
M&M/Mars Milky Way
Description
Recreate the classic taste of a Milky Way bar at home with this rich and decadent dessert. The recipe features a fluffy nougat center made from sugar, corn syrup, and egg whites, layered with a smooth caramel filling and dipped in milk chocolate. This treat offers a perfect balance of textures, combining the chewy nougat, sticky caramel, and crisp chocolate shell. Ideal for special occasions, holiday gifts, or as a luxurious addition to a dessert platter, these homemade bars are sure to impress guests. While they require some attention to temperature and timing, the result is a superior, high-quality confection that rivals store-bought versions.Ingredients
Directions
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In a large saucepan over medium heat, combine the granulated sugar, corn syrup, 1/2 cup of water, and salt.
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Stir often until the mixture begins to boil, then attach a candy thermometer and continue to cook until it reaches 270F (132C) (soft-crack stage).
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While the sugar mixture boils, beat the egg whites in a clean, non-plastic bowl until stiff peaks form.
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Once the sugar mixture reaches 270F (132C), remove it from the heat.
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With the mixer on low speed, slowly pour the hot sugar mixture in a thin, steady stream into the beaten egg whites.
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Increase the mixer speed and beat the mixture for approximately 20 minutes, or until it thickens to the consistency of stiff cookie dough and becomes fluffy.
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Fold the semisweet chocolate chips into the nougat mixture until completely blended.
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Press the nougat mixture firmly into a greased 9x9-inch pan.
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Refrigerate the nougat until cool and firm, about 30 minutes.
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In a small saucepan, heat the caramels with the remaining 2 tablespoons of water until thoroughly melted and smooth.
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Pour the melted caramel over the refrigerated nougat layer and spread evenly.
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Melt the milk chocolate chips in the microwave in 30-second intervals on medium power, stirring between intervals, until completely smooth and melted.
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Once the caramel layer is set, use a sharp knife to cut the bar down the center lengthwise, then cut across into 7 segments to create 14 bars.
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Using a fork, dip each bar into the melted milk chocolate to coat completely.
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Tap the fork against the side of the bowl to remove excess chocolate.
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Place the coated bars on waxed paper and let them cool at room temperature until firm, about 1 to 2 hours.
Nutrition Facts
Servings 14
- Amount Per Serving
- Calories 1240.7kcal
- % Daily Value *
- Total Fat 17.0g27%
- Saturated Fat 9.8g50%
- Cholesterol 19.0mg7%
- Sodium 28230.7mg1177%
- Total Carbohydrate 270.0g90%
- Dietary Fiber 2.2g9%
- Sugars 248.8g
- Protein 9.3g19%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Safety Warning: The sugar syrup will be extremely hot (270F). Exercise extreme caution when pouring it into the egg whites to avoid splashing and burns.
Bowl Material: Do not use a plastic bowl for beating egg whites, as residual grease can prevent them from whipping properly. Glass or metal is recommended.
Consistency Check: Ensure the nougat mixture is very thick and fluffy before adding the semisweet chocolate chips. If it is too runny, it will not hold its shape after the chocolate is added.
Melting Chocolate: Be careful not to overheat the milk chocolate, as it can seize or burn. Stirring frequently ensures even melting.
Storage: Store finished bars in an airtight container at room temperature for up to one week, or in the refrigerator for longer shelf life.
