Gluten Free Mars Bar
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 🙂
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 both if you need to! Flora make a fab dairy free version and there’s loadsss of dairy free cocoa powders out there!!
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!).
- 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!
If you’re not feeling like making your own caramel (although I really think you should!!) and you can tolerate dairy, you can buy a tin of this. It doesn’t make such a sticky caramel, but it’ll do the job 🙂
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)
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!!
- 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!)
**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!!**
Gluten Free Mars Bar
- 1 tube of Liquid Glucose (140g)
- 400 grams caster sugar
- 10 grams cocoa powder
- 2 egg whites
- 200 grams caster sugar
- 70 ml soya/single cream
- 70 grams spread – I use Flora Dairy Free/Original
- At least 85 grams of your fave chocolate – See "Chocolate time!" below for 2 options
- 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.
- 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.
- If you want to use a small amount of chocolate (i.e. a 85g bar), I recommend melting the chocolate and then pouring over the top of the caramel whilst its still in the loaf tin. Once the chocolate has set, you can cut the loaf into bars and it creates a "millionaire" type mars (ie. they won't be fully coated but they will taste just as lovely!!
- If you're happy to use 3 x 85g, I still recommend following the step above. Once cut into bars, melt the rest of the chocolate and coat the base and sides of the bars. >Tip: before you start, line a tray/plate (something you can fit into the fridge) with tin foil. Cut the mars into bars, cover the base and sides of the bars & then place the bar straight onto the plate (yes, even though the chocolate hasn't set you can place the base straight onto the foil – it won't stick!). Put the tray straight into the fridge or freezer and do not try to move the bars for another 15 mins, or until the sides are visibly set.