The Fluffy Base: Understanding the Nougat
Many people describe the soft stuff in a Mars bar as marshmallow-like, which is a fairly accurate comparison for its texture, but not its composition. The technical name for this fluffy base is nougat, a confection with a long history in different forms around the world.
The Ingredients and Process of Mars Bar Nougat
The soft, chewy nougat in a Mars bar is an aerated confection made by whipping a cooked sugar syrup with egg whites. This process incorporates air, giving the nougat its light and fluffy consistency. Modern industrial versions, such as those found in candy bars, often use a mix of specific ingredients to achieve a consistent and soft result. The official Mars UK ingredient list includes sugar, glucose syrup, skimmed milk powder, and egg white powder, along with other flavour and texture enhancers.
What Makes it Different?
Unlike some traditional forms of nougat, which can be hard and brittle, the Mars bar version is specifically engineered for a soft chew. This is achieved by carefully controlling cooking temperatures and using ingredients like glucose syrup to prevent sugar crystallisation. The addition of milk proteins and fats also contributes to the smooth, mellow flavour and soft texture, which is quite different from the typical nut-and-honey-filled nougats found in artisan sweets.
The Chewy Topping: Deconstructing the Caramel
Above the nougat is a layer of sweet, buttery caramel. This provides a contrasting texture and a rich, buttery flavour that perfectly complements the fluffy nougat.
Caramel Composition
The caramel in a Mars bar is created by heating sugar until it caramelizes, a process that gives it its signature golden-brown colour and toffee-like taste. To achieve a smooth and creamy texture suitable for a candy bar filling, ingredients like milk solids (skimmed milk powder, whey powder) and fats (sunflower oil, palm fat) are added. The inclusion of barley malt extract also adds a distinct, subtle flavour.
Comparing Mars Bar Nougat and Caramel with Other Confections
This table highlights the differences between the soft fillings in a Mars bar and some other well-known confectionery products.
| Feature | Mars Bar Nougat | Mars Bar Caramel | Traditional French Nougat (e.g., Montélimar) | US Milky Way (global) | US 3 Musketeers (global) |
|---|---|---|---|---|---|
| Core Ingredients | Whipped egg whites, sugar, glucose syrup, milk solids. | Sugar, glucose syrup, milk solids, fats, salt. | Whipped egg whites, honey, sugar, nuts (almonds, pistachios). | Whipped egg whites, sugar, corn syrup, milk solids, caramel. | Whipped egg whites, sugar, corn syrup, milk solids. |
| Texture | Soft and fluffy, with a distinct chew. | Chewy, smooth, and gooey. | Denser, often chewy or brittle depending on cooking time. | Soft and fluffy, very similar to Mars nougat. | Extra-aerated, light, and fluffy. |
| Flavour Profile | Mellow, sweet, and milky, with a hint of vanilla. | Rich, buttery, and toffee-like. | Sweet from honey and sugar, with prominent nutty flavours. | Sweet, milky, and chocolatey. | Sweet and chocolatey. |
| Key Function | Provides a light, aerated texture base. | Adds a contrasting gooey, chewy layer. | Often the main component, known for texture and nut content. | Complements the caramel and chocolate. | The single, aerated filling. |
The Harmony of Textures
The true genius of the Mars bar lies in the combination of its components. The creamy milk chocolate shell holds in the two soft layers. The fluffy nougat provides a light, aerated cushion, which is then topped with the rich, stretchy caramel. When you bite into a Mars bar, you experience this cascade of textures and flavours—the snap of the chocolate, the chew of the caramel, and the fluff of the nougat—all at once. This deliberate layering is what creates the satisfying and unique mouthfeel that has made the Mars bar a favourite for generations.
Regional Differences in Mars Bars
While the classic formula of nougat, caramel, and chocolate is consistent in most of the world, there are some notable regional differences. For instance, the Mars bar sold in Canada is also described as a combination of caramel and nougat, but the exact formulation and ingredients list may vary slightly. The now-discontinued US version of the Mars bar was originally different, containing nougat, almonds, and milk chocolate, and at times did not include caramel. These variations highlight how a classic recipe can be adapted to local tastes and ingredient availability.
Ingredient Breakdown for Mars Bar Soft Fillings
- Nougat: The base is a mixture of glucose syrup and sugar, whipped with egg white powder to create a light and airy foam. Skimmed milk powder and milk protein are added to enhance the milky flavour and texture. Natural vanilla extract also contributes to the taste.
- Caramel: The caramel layer consists of sugar, glucose syrup, milk solids, and fats. The inclusion of barley malt extract adds a distinct, malty flavour note. The cooking process and specific ingredient proportions are key to achieving the perfect, gooey consistency.
- Milk Chocolate Coating: The outer layer that encases the nougat and caramel is a standard milk chocolate made from sugar, cocoa butter, cocoa mass, and milk solids.
Conclusion
The soft stuff in a Mars bar is a combination of two distinct confections: a light and fluffy nougat base and a sweet, gooey caramel layer. The nougat is made primarily from whipped egg whites and sugar syrup, while the caramel is a classic blend of caramelized sugar, milk, and fats. Together, these two components create the irresistible, multi-textured interior that, when coated in milk chocolate, has made the Mars bar a global icon for nearly a century. Understanding the confectionery science behind these layers adds a new dimension of appreciation for this beloved treat. For more information on the Mars company and its products, you can visit their official website.
