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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 minutes
Servings: 8 bars
Course: Dessert

Ingredients

Nougat

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

Coating

  • 250 grams of your fave chocolate

Caramel

  • 8 soft caramels or 100g of My Chewy Caramel Recipe - see "the caramel bit" in the blog post above

Instructions

NOUGAT

  • Place the caster sugar & liquid glucose into a saucepan. Add 125ml of water.
    >Tip: 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 from a bit of resistance when you stir it, to more of a water-like consistency (although it will still be a bit cloudy).
  • 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.
  • Add the cocoa powder and whisk in, making sure to get right to the bottom of the bowl.

CONSTRUCTION: IF YOU'RE USING A LOAF TIN

  • 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!
  • Add the caramel to the top. If you've made your own, warm it up slightly so you can pour it over. If you're using Werthers, stretch them out into 8 strips and line widthwise across the tin.
  • Place in the fridge to set for 15 mins.
  • Melt the chocolate. Wait for it to cool slightly to make it easier to work with (around 1 min should be enough)
    >Ideally the chocolate needs to be "tempered". If you don't, when the chocolate has cooled down it will be a bit sticky. The cheats way to do this is to melt 2/3 of the chocolate in a bowl over a pan of simmering water. Remove it from the heat and add the remaining 1/3 in tiny chunks. Stir stir stir until its completely melted.
  • Slice the nougat/caramel into 8 bars.
  • Coat the bars in chocolate. My favourite way:
    1. Scrape the chocolate into a small bowl – ideally only just bigger than the size of a toffee crisp so the chocolate is as deep as possible to make it easier to dunk the whole Mars bar into.
    2. Cover a baking tray/chopping board/plate with tin foil.
    3. Place one of the Mars bars into the chocolate, making sure its fully coated and then lift it out with a fork. Let some of the excess chocolate drip off into the bowl.
    4. Place the Mars bar onto the tin foil and repeat for the rest of the bars.

CONSTRUCTION: IF YOU'RE USING MY MOULD

  • Melt the chocolate. Wait for it to cool slightly to make it easier to work with (around 1 min should be enough)
    >Ideally the chocolate needs to be "tempered". If you don't, when the chocolate has cooled down it will be a bit sticky. The cheats way to do this is to melt 2/3 of the chocolate in a bowl over a pan of simmering water. Remove it from the heat and add the remaining 1/3 in tiny chunks. Stir stir stir until its completely melted.
  • Pour your melted chocolate into the holes of the mould and tip out any excess.
  • Place into the fridge/freezer for 5 mins to firm up.
  • Use your fingers to mould a sausage shape of the nougat. Place into one of the bars. Repeat for the rest.
  • Pour your caramel or stretch a ball over the top of the nougat OR if you're using Werther's, stretch a piece over top.
  • Add a tbsp of melted choc to the top of the bar and spread around. Repeat for the rest.
  • Place into the fridge/freezer to set.
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