wonka bar

by Barry Lewis


2 large bars dairy milk chocolate (you won’t need all of this)

330g caster sugar

75g unsalted butter

1tsp vanilla extract

300ml milk

1 tub of marshmallow fluff


Thanks to Ed Gent for emailing in this recipe to try for specifically a Willy Wonka inspired chocolate bar …. a Wonka Whipple Scrumptious Fudgemallow Delight Chocolate Bar Recipe


Firstly, melt about 3/4 of a bar of your dairy milk over a bain Marie or in the microwave. Spread some over the Chocolate Mould so that it covers the bottom of the Mould and goes up the sides, but do not fill the Mould with chocolate. Create an ‘outer shell’ for the filling. Scrape off any excess and place in the fridge or freezer.

While your chocolate is setting, make the fudge, your sugar, your butter and milk over a low heat in a saucepan.  Mix until the sugar is dissolved and the sugar, milk, and butter have melted. Bring to a boil, for about 15-20 minutes, stirring continuously. When the mixture rises dramatically, stir vigorously until it goes back down. When the mixture reaches the soft-ball stage (115 degrees on a candy thermometer) remove from the heat and stir in the vanilla extract.

Leave to cool for 5 minutes remove from the heat and stir in the vanilla extract. Leave to cool for 5 minutes. Beat the mixture with a spoon for a few minutes until it starts to thicken and the gloss disappears. Pour the mixture immediately into the glass container and put into the fridge.

Then refrigerate in the fridge, but not for too long. Take it out when it isn’t quite fudge texture- when it is still slightly pourable but has obviously got firmer and less-liquidlike.

Take your chocolate Mould out of the fridge or freezer and scoop some fudge into it, using as much or as little as you need. Like last time, don’t fill the Mould. Make sure it is about half-full. You will probably have some fudge left over. Refrigerate briefly.

Next take your marshmallow fluff and scoop a couple of scoops over your fudge in the Mould. (If you like, you can put it in the microwave very briefly to make it more spreadable) Spread until the fudge is basically covered. Your Mould should be just over 3/4 full. Refrigerate only for about 5 minutes.

Melt more of your dairy milk and pour on top of the marshmallow. It’s important that you Make sure the marshmallow fluff is entirely covered.

Smooth out your chocolate and finally, put in the freezer for 10 minutes to set. Then, push out from the chocolate Mould, and there you have it. A Wonka Whipple Scrumptious Fudgemallow Delight Chocolate Bar.