The Mars Milky Way bar was the first chocolate-covered candy bar to find widespread popularity in the United States. It was developed in 1923 by the Mars family, and became so successful so quickly that the company had to build a new manufacturing plant in Chicago just to keep up with demand.
You'll need a heavy-duty mixer for this recipe.
Source: More Top Secret Recipes by Todd Wilbur.
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- 2 cups granulated sugar
- 1/2 cup light corn syrup
- 1/2 plus 2 tablespoons water
- Pinch salt
- 2 egg whites
- 35 unwrapped Kraft caramels
- 1/4 cup semisweet chocolate chips
- Two 12-ounce bags milk-chocolate chips
- Do This
1. In a large saucepan over medium heat, combine the sugar, corn syrup, 1/2 cup of the water, and the salt. Stir often until the mixture begins to boil, then continue to cook, using a candy thermometer to monitor the temperature.
2. While the candy boils, beat the egg whites until they are stiff and form peaks. Don't use a plastic bowl for this.
3. When the sugar mixture reaches 270 degrees F, or the soft-crack stage, remove it from the heat and pour the mixture in thin streams into the egg whites, blending with a mixer set on low speed.
4. Continue to mix for 15 minutes or so. The mixture will thicken as you mix, until it reaches the consistency of cookie dough. At this point, add the semisweet chocolate chips. Be warned, the mixture will not get any thicker after the chocolate is added, so be sure the candy is very thick and fluffy before adding the chips.
5. When the chocolate chips are completely blended into the candy, press the mixture into a greased 9x9-inch pan and refrigerate until cool, about 30 minutes.
6. Heat the caramels with the remaining 2 tablespoons water in a small saucepan until thoroughly melted. Pour the caramel over the refrigerated candy.
7. While the candy cools, melt the milk chocolate chips in the microwave for 2 minutes on medium power. Stir halfway through the heating time. Melt completely, but be careful not to overheat.
8. When the caramel is set, use a sharp knife to cut down the center of the pan. Then cut the candy across into 7 segments, making a total of 14 bars.
9. Resting a bar on a fork (and using your fingers if needed), dip each bar into the chocolate to coat completely, then tap the fork against the side of the bowl to knock off the excess chocolate.
10. Place each bar on waxed paper to cool until firm at room temperature, 1 to 2 hours.
Makes 14 candy bars.
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I'm Todd Wilbur,
Chronic Food Hacker
For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.