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YouTubers Construct Enormous Kit Kat Bar

YouTubers Construct Enormous Kit Kat Bar



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Break me off a piece of that huge Kit Kat bar!

Dreamstime

These YouTubers made an absolutely massive Kit Kat bar for their YouTube cooking channel, Hellthy JunkFood.

YouTubers J.P. Lambiase and Julia Goolia baked a gigantic Kit Kat bar for their YouTube channel, Hellthy JunkFood. Dressed as Jon Snow and Daenerys Targaryen from Game of Thrones in honor of Halloween, the duo attempted to make an enormous Kit Kat bar. Unfortunately, it took two attempts.

Although their first attempt resembled the famous wafer-chocolate bar, the chocolate appeared mottled because they did not temper it. Once the chocolate hardened it proved extremely hard to break. Julia appeared to struggle to separate the two halves of the thick chocolate bar, even resorting to a knife before finally using sheer strength to separate the two halves.

When it came time to taste it and cut off an actual piece, the chocolate was so thick it dulled the knife. J.P. told the camera, “Guys, it’s Halloween and there is nothing scarier than the outcome of this recipe.”

For their second attempt, they tempered their chocolate and covered the sides of the pan with chocolate so no wafer would show. Instead of using one thick homemade wafer, Julia lined the pan with little store-bought vanilla wafer sticks. The second attempt resulted in a beautiful, easy-to-cut, even-toned Kit Kat bar that they reported rings in at 13,600 calories per serving. Luckily, snack-sized Kit Kats are one of the 20 healthiest Halloween candies you can eat!


Giant Mars Bar Recipe or Milky Way Bar


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.

by Ann Reardon How To Cook That
2015


Giant Mars Bar Recipe or Milky Way Bar


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.

by Ann Reardon How To Cook That
2015


Giant Mars Bar Recipe or Milky Way Bar


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.

by Ann Reardon How To Cook That
2015


Giant Mars Bar Recipe or Milky Way Bar


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.

by Ann Reardon How To Cook That
2015


Giant Mars Bar Recipe or Milky Way Bar


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.

by Ann Reardon How To Cook That
2015


Giant Mars Bar Recipe or Milky Way Bar


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.

by Ann Reardon How To Cook That
2015


Giant Mars Bar Recipe or Milky Way Bar


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.

by Ann Reardon How To Cook That
2015


Giant Mars Bar Recipe or Milky Way Bar


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.

by Ann Reardon How To Cook That
2015


Giant Mars Bar Recipe or Milky Way Bar


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.

by Ann Reardon How To Cook That
2015


Giant Mars Bar Recipe or Milky Way Bar


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.

by Ann Reardon How To Cook That
2015