Gluten Free Mars Bar

9th July 2020
Blog post

AHHHHHHHH **Gluten Free Mars Bar**!! I finally did it!!! 2 years in the making but we’ve finally got a fluffy, slightly chocolatey nougat topped with a delicious sticky caramel & coated in my favourite chocolate.

I asked all my lovely followers on Instagram for a name and my fave has to be “Venus Bar – because baby shes done it!!” haha. So… how do you make a Venus bar?! Well hopefully I’ve put together a quick and easy, fool-proof recipe below. Shout if you have any questions 🙂

gluten free mars


I think you’ll be surprised how basic the ingredients are! Everything you see here is gluten free.

Most of the ingredients are dairy free too – the only exceptions are the butter and cocoa powder which state “may contain dairy” – fine for me but you can easily swap to another brand if you need to!

The “Liquid Glucose” is the only one you might not recognise but you’ll find it in the baking aisle of all major supermarkets (and actually most of the small ones too!).

Cream Replacements

  • If you’re not dairy free, you could swap the soya cream for any single cream you like!
  • If you are dairy free but can’t tolerate soya, swap it for coconut cream. You can buy this in a small carton next to the cans of coconut milk OR place a can of full fat coconut milk in the fridge overnight. The coconut cream will rise to the top and you can just scrap that bit off!

Caramel: 2 Options to Pick From

I personally like making my own caramel, partly because its the best dairy free option but it can be a bit of a faff so I’ve provided 2 options in my recipe.

*Option 1: Make your own. Instructions in the recipe*

*Option 2: Use shop-bought caramels (best option if you can tolerate dairy)*

This gluten free Mars recipe works perfectly with shop bought “soft caramels”. What I mean by that is something that is soft enough to mould with your fingers.

  • Perfect thing to use: Werther’s Original Soft Caramels (the pink packet below).
  • Second best: Werther’s Creamy Toffees (blue packet) will work too, the soft ones are just a tiny bit better!
  • Where can you get them from? You can pick either up from almost all supermarkets, Poundshops or even petrol stations.
Werther's Original Soft Caramels | Ocado

Do I need a thermometer?

Yes, unfortunately for my gluten free Mars Bar, you really need to know when your sugar mixture has hit the right temperature to get the perfect fluffy gluten free nougat. You could guess based on my cook-a-long videos (see my story highlights on Instagram), but its never going to be perfect.

I think digital thermometers are the best and you can pick them up for as little as £10. I use a Thermapen – more expensive but I use it all the time and absolutely love it. Perfect for anything from making sweets to checking the temperature of your meat. (I’m not working with them on this recipe, just sharing the love haha).

Want some ideas on what you can get?
  • Click here for a link to the exact one I’ve got. Honestly wouldn’t be without it now. (Amazon affiliate link)
  • Click here for a link to a slightly cheaper model – haven’t used it myself but had a good look through lots of reviews and this one seems to come out top for its price 🙂 (Amazon affiliate link)
gluten free mars

Easy Mistakes to Make

Avoid all of the things below and you’re well on your way to gluten free Mars Bar heaven. They are the reason why it has taken me so long to get this recipe right – they’re tiny things I was doing differently each time without even noticing and they cause wildy different Mars Bar results!

  • 1: Make sure you whisk that egg white/sugar mix for the full 6 mins. Put a timer on. Its so easy to cut it short but it won’t work if you do!! And good news, you’ll struggle to ruin it by over-mixing so keep going!!!!
  • 2: Do not add the cocoa powder to the nougat until you’ve mixed for the full 6 mins. If you add it earlier on, it won’t make a nougat. It’ll be really runny and won’t set. Its very annoying!!
Caramel Option 1
  • 1: Keeeeep stirring the whole time, don’t stop! For loads of reasons, but just trust me and doooo it!! haha
  • 2: Make sure you add a tiny bit of butter at a time otherwise the caramel will seize (don’t worry about the science, just add a tbsp at a time and you’ll be away!)
gluten free mars

**As always with my recipes, this is going to look reaaaaally long but thats only because I have included 101 million tips, tricks and absolutely anything I can think of that might help!!**

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5 from 1 vote

Gluten Free Mars Bar

My gluten free Mars Bar – fluffy, slightly chocolatey nougat topped with a delicious sticky caramel & coated in chocolate. Easy recipe, basic ingredients.
Prep Time45 mins
Servings: 6 large bars in a 2lb loaf tin
Course: Dessert



  • 1 tube of Liquid Glucose (140g)
  • 400 grams caster sugar
  • 10 grams cocoa powder
  • 2 egg whites

Caramel Option 1

  • 200 grams caster sugar
  • 70 ml soya/single cream
  • 70 grams spread - I use Flora Dairy Free/Original

Caramel Option 2

  • 6 soft caramels


  • 250 grams of your fave chocolate



  • Place the caster sugar & liquid glucose into a saucepan. Add 125ml of water.
    >It can be tough to get every last drop of liquid glucose out of the tube. Two tips (1) Microwave the tube for 5-10 seconds to make it more runny and easier to squeeze out (2) Cut the end off the tube and pour out from that side
  • Turn the pan to a low heat, stirring constantly until the sugar has dissolved. At this point, you won't see any grains of sugar in the mix and it will have changed to a water-like consistency.
  • Increase the temperature so the mixture is simmering. Do not stir it anymore!! Leave it simmering until it reaches 132-135oC.
    >The pic shows what it will look like at this stage – the metal skewer is just my thermometer
  • Whilst the mixture is reaching temperature, place 2 egg whites in a large, clean mixing bowl and beat until they reach stiff peaks.
    >Here is a pic I have taken from google images to show what stiff peaks looks like!
  • Once the egg whites are stiff peaks and the sugar has reached temperature, add a tiny bit of the sugar mix to the egg and whisk in. Repeat until you have whisked in all of the mixture.
    >I pour in approximately 3 tbsp at a time. It takes 2-3 mins to add all of the sugar mixture to the egg white.
  • Use an electric whisk to beat the mix on high speed for a full 6 minutes.
    >Don't cut this time short!!! Its difficult to overwhisk, but if you underwhisk you won't have a fluffy nougat.
    >It will go from looking like melted marshmellows to a dough like consistency and then to a reallyyy sticky, almost chewing gum like consistency. At this point, the mix will be coming away from the bowl and you'll feel like your whisk is about to give up!
  • Add the cocoa powder and whisk in.
  • Line a 2lb loaf tin with baking paper. Pour the mix into the tin.
    >Tip: The mix will be really sticky and difficult to pour so gather it all together in the mixing bowl, tip the bowl on its side and then use a spatula to tip the nougat into the tin
  • Use the back of a clean spoon to spread the nougat around evenly.
    >You won't be able to do this with your fingers as its too sticky!
  • Place in the fridge to set for 15 mins.

Caramel: Option 1

  • Add the sugar into a pan & turn to a low-medium heat. Melt down to a golden brown caramel, stirring continually. Here's a pic of the stages it will go through
    >Don't stop stirring!!! Also, keep using your spatula to break down the bigger lumps of sugar forming. You can see me doing this in my "Mars Bar" story highlights on Instagram.
  • Once its melted, add 1 tbsp of butter and mix until fully incorporated. Repeat for the rest of the butter.
    >Careful as it bubbles and spits a lot.
    >Make sure you add it 1 tbsp at a time because the butter is a lot cooler than the caramel and it'll cause all sorts of problems if you whack it all in in one go!
  • Add half the cream and and stir again. Add the rest of the cream and stir until its fully mixed. Raise the heat and bring the caramel to a simmer for 30 seconds.
  • Set aside for 5 mins to cool slightly and then pour over the nougat.
    >Don't worry, it will look very thin to start with but it will thicken up A LOT once its cooled!
  • Place in the freezer for at least 30 mins to firm up.

Caramel: Option 2

  • Once cool, cut the Mars nougat into bars.
  • Take one caramel. Squish it into the shape of your nougat bar and place it ontop. Repeat for all your bars.

Chocolate time!

  • If you made your own caramel: Cut your Mars into bars.
  • Melt your chocolate and wait 2-3 mins for it to cool slightly.
  • Line a tray/plate (something you can fit into the fridge) with tin foil.
  • Use a fork to lower a Mars bar into the chocolate and coat it completely! Remove and place it onto the foil. Repeat for all other bars.


CHOC TIP: To cut through the chocolate neatly: boil the kettle, fill a mug with the boiling hot water and stand your knife in it for a couple of mins – warm knife will cut through it muchhh easier!! After each slice, clean the knife and place it back in the water to heat up again
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Want some other recreations? How about my Gluten Free Twix? Or Gluten Free Angel Cake? Iced Gems? Jammy Dodgers?


  • Heidi

    9th July 2020 at 10:36 pm

    5 stars
    My 13 year old had a great time making these this afternoon. They turned out really well and were so tasty. Thank you, you made a young girl and her family, very happy!

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