Nougat With Chocolate Malt – Like in Milky Way Bars

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Until I made homemade nougat, it was a mystery to me. Nougat was the alien chewy substance found in my least favorite candy bars. A request to make Milky Way cupcakes prompted me to do research and ultimately to make some myself.

My homemade nougat was a spot-on match for Milky Way’s nougat – sticky and sickeningly sweet. If you like Milky Way bars, you’ll love this stuff!

While nougat is traditionally a candy prepared with nuts – per Wikipedia: “The word nougat comes from Occitan pan nogat (Occitan pronunciation: [panuˈɣat]), which means nutbread.”) – the nougat in Milky Way [paid link] contains no nuts. It’s a chocolate malt-based nougat. It’s made with egg whites (like a meringue), sugar, corn syrup, malted milk powder, and chocolate.

I got the original malted milk nougat recipe from Elizabeth LaBau, who wrote it for I am reprinting it below with changes and my notes.

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4.87 from 15 votes

Nougat With Chocolate Malt – Like in Milky Way Bars

I wasn’t ever a fan of nougat in candy bars, but then I looked into how to make it and was pleasantly surprised.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 24 servings
Calories 112kcal
Author Stefani


  • Candy thermometer


  • 2 cups granulated sugar
  • 2/3 cup light corn syrup
  • 2/3 cup water
  • 2 large egg whites
  • 2 ounces unsweetened chocolate
  • 1/3 cup malted milk powder
  • 1/8 teaspoon salt


  • Line an 8"x8" pan with parchment.
  • Place the sugar, corn syrup, and water in a medium saucepan over medium-high heat and stir until the sugar dissolves.
  • Brush down the sides of the saucepan with a wet pastry brush to prevent sugar crystals from forming. (While I skipped this step and didn't have any problems, it doesn't hurt to take an extra second to do.)
  • Cook without stirring until the temperature on a candy thermometer reaches 260 F. While you wait for the correct temperature, proceed to prepare the rest of the recipe.
  • Chop the chocolate into small pieces and place it in a microwave-safe bowl. Microwave until melted, stirring after every 30 seconds to prevent overheating. Stir until completely smooth, then set aside to cool slightly.
  • Place the egg whites in the clean bowl of a large stand mixer fitted with the whisk attachment.
  • When the syrup reaches 250 F, begin to beat the egg whites on medium speed.
  • Once the sugar syrup reaches 260 F, remove the pan from the heat.
  • Turn the mixer to high speed and slowly stream in the sugar syrup down the side of the bowl.
  • Continue beating on high speed for about 5 minutes, until the egg whites are shiny, white, and stiff.
  • Turn the mixer down and add the melted chocolate, salt, and malted milk powder. Mix until well-combined and smooth.
  • Turn the mixer off and scrape down the sides of the bowl very well. (The nougat will have the consistency of mounting putty [paid link].)
  • Scrape the nougat into the prepared pan and smooth it into an even layer. Allow it to cool at room temperature until completely set, then cut into small squares to serve (or set aside to use in cupcakes).
  • The nougat can be stored in an airtight container at room temperature for up to a week.


Calories: 112kcal | Carbohydrates: 26g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 30mg | Potassium: 37mg | Fiber: 1g | Sugar: 25g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg
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Recipe Rating


  1. Jeffrey Lebowskisays:

    5 stars
    Recipe should actually read “Nougat with Chocolate Malt–EXACTLY like in Milky Way bars. Seriously, this is like Disgruntled-M&M/Mars-Employee-Leaked-the-Recipe-Level of spot on taste.

  2. Timsays:

    You are insane if you don’t like Milky Way candy bars.

  3. Evasays:

    Hi Stef, I’m a food snob too but childhood favorites still hang in there. My nougat is much too stiff, to the point of crumbly when I put it in the pan. It cooled very quickly thanks to granite counters and it is cutable. Texture didn’t change when cooled. My issue seems opposite the sticky and thin consistency of other commenters. Any thoughts? Perhaps the sugar syrup was too hot?

  4. Briannesays:

    Vanilla or chocolate malt powder? I didn’t realize it came in chocolate — but now I don’t know what to use! If there’s melted chocolate added to it, that makes me think to go with the original vanilla kind, but want to double check before I screw it up! THANKS!

  5. Kathrynsays:

    I made this today. I left out the nuts because I’m using it to top a caramel layer that already has them. I only beat the eggs for about 2 minutes before putting in the sugar mixture. It is really super thick, but I realized when it started cooling that you can press it down into place, so I dumped it into the pan and waited a couple of minutes then pressed it into place with clean hands. It turned out great! Good recipe!

  6. Andresays:

    Mine did not turn out like the picture at all.
    It’s been sitting for maybe 30 minutes and it’s brownish and the consistency of honey maybe? maybe it will get more hard?

  7. Yolasays:

    I made this recipe twice during the last couple of days. My nougat resembles more of a chocolate marshmallow creme. It tastes great, but I have difficulties obtaining the ‘nougat’ consistency. It is sticky and not firm. Any suggestions on what I might have done wrong?

  8. Anonymoussays:

    made it tonight, and it tastes great! Not sure that I have the patience to let it set. How long should that take? It is nice and dry on top, bu the centre is quite sticky and it is really sticking to the parchment paper… it has been about two hours.

  9. Parcel Cakessays:

    Hi! I know this is an older post but I was wondering if you have any suggestions for turning this into cupcake frosting? Trying to make milky bar cupcakes!

  10. Stefsays:

    Lizzy – I’m sure there are better options, but I also could only find Carnation when I made these, so that’s what I used.

  11. Lizzysays:

    May I ask what brand of malted milk powder you used? I’ve tried baking with Carnation – the only brand I can find in stores – and the flavor just does not come through.

  12. Stefsays:

    Carol – I just sent you an email as well. Was it still shiny and sticky after it fully cooled? Mine was just as you described when I spread it into the pan, but after it cooled, I was able to cut it.

  13. Carolsays:

    Trying to figure out what I did wrong – my nougat was shiny and very sticky. I couldn’t cut it, it stuck to everything even the plate. It was like a hard taffy. Tasted good though…

  14. Meaghan Lubysays:

    i had a similar question to joanna, glad that i can just use malt drink powder! i am very intrigued with this entire concept. this means we could make our own 3 musketeer bars or snickers! yumm, or make peanut rolled paydays with a peanut butter nougat. the candy possibilities are kind of awesome :)
    thanks for sharing!

  15. Stefsays:

    Joanna – Yes you could. It might taste slightly different, but I think that it will work fine.

  16. Joannasays:

    Is there anything that I could substitute for malted milk powder? I’ve never heard of it, and never seen it in Australia. Could I use a choc malt drink powder instead?

    • deborahsays:

      we used milo or you could use ovaltine.

    • Charles Flocksays:

      Don’t they have the internets in Australia? :D Just kidding. It’s so nice to get rare and exotic ingredients now, from all parts of the world. The interwebs can be a good thing.

  17. Marlysays:

    Looks like a fun recipe. Thanks for sharing!

  18. Wilde in the Kitchensays:

    Personally, I love Milky Way bars. And my goal this year is to make candy! I’ll have to save this recipe for later!

  19. Stefsays:

    Mari – It would be difficult to use as a cake filling because it’s not very spreadable. However, maybe if you put it on the cake while it was still hot, it could work. Might be worth a try.

  20. Yolandasays:

    Definitely not a nougat (or Milky Way or Three Musketeers bar) fan. But love knowing how to make it. Never occurred to me there was malt in there.

  21. Joysays:

    Oh wow, I don’t believe you made nougat. It looks wonderful.

  22. SAMANTHAsays:

    woah. this got my attention immediately – looks incredible.


  23. Lisa@ButteryBookssays:

    I always wondered how that was made! I usually eat the outer chocolate first and then the inside nougat. Now I can just have the nougat. Love it!

  24. Anonymoussays:

    OK, I’m ready for the future post! I want the Milky Way Cupcake Recipe!!!

  25. Marisays:

    It looks delicious. I am just wondering if it can be used as a cake filling.
    Thanks for sharing the recipe.

  26. Lizsays:

    Looks awesome, I’m glad you enjoyed it! I especially like your comparison of the nougat texture to putty–so true!

    –Elizabeth from About Candy

  27. nancy@skinnykitchen.comsays:

    Yummy! I love making candy and this recipe looks great.

  28. Nisrine|Dinners and Dreamssays:

    I don’t do well with candies, nougats and such. You make it sound so simple.

    • Charles Flocksays:

      Candy isn’t really any harder than any other stuff we create in the kitchen. The two big things that can ruin a candy are temperature, humidity and crystallization. Did I say say three things? I said three things. Some recipes you have to carefully wipe the sides of the pan. I have one nice, expensive, all copper pan I use exclusive for making
      candies I can’t even eat anymore. I think homemade candies make wonderful gifts.

  29. Kimberlysays:

    Looks so yummy, Stef! And I’m a sucker for anything with malted milk powder … definitely going to try this recipe!

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