In today’s post I will show you how to make a Giant Milky Way Bar at home. Have fun baking!
Homemade: Homemade Giant Milky Way Bar
Difficulty: Medium – Difficult
Preparation Time: 5 hours & 30 minutes (incl. cooling time)
Our Recipe rating:
Ingredients for 1 Homemade Giant Milky Way Bar:
- 4 egg whites
- 250 grams of dextrose
- 500 grams of sugar
- 230 Milliliter Wasser
- 475 grams of whole milk chocolate
- 1 sachet of vanilla sugar
- A pinch of salt
Required kitchen gadgets, helper & preparations:
- Baking dish (Length: ~ 30cm | Width: ~ 10cm | Height: ~ 8cm)
- Baking paper
- Tesafilm
- Pot for cooking the sugar syrup
- Whisk
- Large mixing bowl
- Spatula
- Candy thermometer
- Mixer/Kitchen machine
- Water heater
- Large pot + suitable bowl for the double boiler
- 3 equal high cups or glasses
Instructions for the Homemade Giant Milky Way Bar:
Peel off three strips of Tesafilm from the roll and stick with the adhesive side outwards to a ring…
…stick one ring each at the center of the long sides and the bottom of the baking mold…
…cut a sheet of baking paper to a length of about 30 centimeters and stick it flushly into the baking pan…
…fold the baking paper over the sides & additionally stick to the outer edges, then set aside…
…next, give 250 grams of dextrose & 130 milliliters of water into a saucepan…
…heat up while stirring constantly…
…and bring to a boil, allow to boil bubbly for about 1 minute…
…then add 500 grams of sugar…
…& pour in additional 100 milliliters of water…
…stir with a whisk until the sugar syrup starts simmering…
…then continue simmering without stirring over high heat…
…meanwhile give 4 egg whites…
…along with a sachet of vanilla sugar…
…& a pinch of salt into a large mixing bowl…
…start beating with a mixer…
…until the egg whites are semi-stiff & form soft peaks, then set aside…
…constantly check the temperature of the syrup with a candy thermometer…
…once the syrup reaches a temperature of 140°C remove the saucepan from heat…
…& gently pour the hot syrup in a thin steam to the semi-stiff egg whites…
…while constantly stirring with a mixer on maximum speed…
…keep on mixxing for about 4 – 5 minutes until the nougat starts to thicken & gets a stiff and spreadable consistency…
…now add 25 grams of chopped milk chocolate…
…gently fold in with a spatula & allow to melt in the hot nougat…
…give the nougat mass into the prepared baking dish…
…smooth down evenly & then set aside…
…next, for the double boiler boil up about 1 liter of water in an electric kettle & pour into a large pot…
…place a suitable bowl made of glass or metal onto the pot & add 150 grams of milk chocolate…
…and stir with a spatula…
…until the chocolate is completely melted…
…then pour the melted chocolate over the nougat…
…& smooth down evenly…
…store the baking dish into the freezer for about 4 hours to set…
…then melt another 300 grams of milk chocolate…
…over a double boiler (as seen in step 26 – 29)…
…place 2 – 3 cups or glasses with a little distance to each other in the middle of a baking sheet…
…get the baking dish out of the freezer & slightly loosen the Milky Way with a blunt knife on the sides…
…then carefully lift out the giant bar…
…and place onto the prepared cups with the chocolate layer down…
…carefully remove the baking paper…
…& then pour the melted chocolate over the giant bar…
…to coat evenly with chocolate…
…indicate the typical pattern on top of the bar with a knife back or a straight kitchen tool…
…remove the excess chocolate at the lower edges & then allow the bar to cool completely…
…then cut the giant Milky Way with a knife into slices…
…& serve!
I wish you lots of fun cooking/baking 😉
Video Tutorial:
Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):
Wieso nennst du es Nougatmasse?? Das ist doch kein Nougat?!
Und ich frage mich, ob in ein MILKYway, nicht auch Milch bzw. Milchpulver gehört?
Ansonsten: super Seite und tolle Rezepte!
LG