This easy homemade Milky Way dessert pudding is made with real Milky Way candy bars. Rich chocolate, gooey caramel, and fluffy nougat swirl together to make creamy pudding. The pudding for two recipe is easily doubled to make large batches to use up all that leftover Halloween candy!
Table of contents
Consider this candy bar pudding dessert an ode to my love for creamy small batch chocolate pudding and Halloween candy. Another case-in-point: the candy corn pudding parfait dessert.
And Halloween candy – well, it gives us plenty of options to transform it into delicious desserts. Like caramel made with candy corn, or chopped up and added to a skillet of fudgy brownies for two.
Why I Look Forward To Halloween To Make This Pudding
With all the candy we see in October, I believe the Milky Way candy bar has such simple, yet complex characteristics. And one way we can celebrate it – aside from just popping dozens of them into your mouth – is to make it into pudding!
- Silky milk chocolate – Naturally the chocolate will melt beautifully into pudding while supplying ample flavor.
- Stretchy caramel – The caramel center in the candy adds subtle buttery undertones.
- Malt-flavored nougat – Perhaps the most intriguing part of the candy bar is the nougat. Which in pudding, melts seamlessly and adds wonderful flavor.
Now, you don’t have to wait until Halloween, or October for that matter, to make this pudding. Fortunately for us, the candy maker makes this delightful candy available year-round! 🙂
Easy Ingredients
- Milky Way Candy Bars – I use the small mini candy bars, primarily because that is the size I buy for Halloween trick-or-treaters! Use any size you have, and you can also use the dark (midnight) version.
- Heavy Cream – The cream is key to making the pudding thick and creamy. You can swap in all milk, just note the pudding may not be as thick.
- Milk – I use whole milk for the same reason I use heavy cream – to make the pudding thick and rich. I have had success with 2%, though I don’t recommend anything lower-fat.
- Egg Yolk – I use egg yolk in my pudding recipes because the fat in the egg yolk will make the pudding texture extra silky.
- Corn Starch – The corn starch thickens the pudding. You can swap in arrowroot or tapioca, but use about 1/2 the amount, and use with caution as they can become very gelatinous.
- Vanilla – We add a little splash of vanilla for more layers of flavor.
- Butter – I like to finish my pudding with a little pat of butter to make it velvety and smooth.
- Salt – With all the sweetness, we need salt to balance the flavor.
Easy Steps To Make Pudding
- Make the corn starch slurry – Whisk together the cornstarch, egg yolk, and half of the cream until smooth.
- Heat the milk and sweetener – In a saucepan, heat the milk and sugar until little bubbles start to develop on the sides of the pan. Not boiling.
- Temper the egg yolk – Slowly drizzle some of the heated milk into the corn starch slurry to bring the mix to the same temperature, and prevent the egg yolk from scrambling.
- Pour everything back into the saucepan and cook – Pour the tempered mix back into the saucepan and heat the pudding until it starts to thicken and bubble.
- Remove from the heat and add the remaining ingredients – Stir in the chopped Milky Way candy bars, vanilla, butter, and salt to the warm pudding.
- Strain the pudding – This is optional, but I strain my pudding over a bowl to remove any lumps that may have developed.
- Cover and chill – Cover the pudding with plastic wrap and chill for at least 4 hours, or overnight.
- Serve and enjoy – Transfer the pudding to serving glasses, top with chopped candy, and enjoy your Milky Way pudding dessert!
Pro Tips
- Use a good saucepan – The better the saucepan, the more evenly it will cook and distribute heat.
- Avoid over-cooking the pudding – It may be tempting to cook the pudding longer to get it really thick. Overcooking the pudding will make the texture gelatinous, rather than smooth. The pudding will thicken more as it chills!
- More or less candy bars – I found 8 Milky Way Mini’s to be the right amount of sweetness and flavor. But, you can add more to flavor to your taste.
- Cover the pudding directly with plastic wrap – To keep skin from forming on top of the pudding as it sets, place a piece of plastic wrap on top so it directly touches the pudding.
Recipe FAQ
Can I use the dark, or midnight, Milky Way candy bars to make the pudding?
Yes! That is an easy swap.
Will different candy work to make the pudding?
Yes, I would stick with candy that will melt easily – i.e. no nuts – so the pudding is smooth and creamy.
Does the Milky Way pudding taste like the actual candy bar?
You will definitely taste all the notes of the candy bar – chocolate, caramel, and nougat.
Ideas To Enjoy Your Milky Way Dessert
- Make it into a trifle – Like my peach trifle dessert, layer the pudding between cake and whipped cream in a pretty glass. Use my moist 6-inch vanilla cake or the easiest small chocolate cake for your cake layers.
- Parfait – Make the pudding into a simple, mouthwatering parfait by layering it with creamy pumpkin pudding and a dollop of whipped cream made with coconut cream.
- Filling in cakes and cupcakes – Smooth the pudding between layers of a small birthday celebration cake or spoon it into the center of spooky chocolate cupcakes for two!
Recipe
Milky Way Dessert Pudding
This easy homemade Milky Way dessert pudding is made with real Milky Way candy bars. Rich chocolate, gooey caramel, and fluffy nougat swirl together to make creamy pudding. The pudding for two recipe is easily doubled to make large batches to use up all that leftover Halloween candy!
INGREDIENTS
- 1 large egg yolk, room temperature
- 2 tablespoons corn starch
- 1/2 cup heavy cream (1/4 cup to make the corn starch slurry)
- 1/2 cup whole milk
- 1 tablespoon granulated sugar (or any sweetener of choice)
- 1/3 cup Milky Way candy bars, chopped (about 8 mini bars, plus more for topping)
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
- 1/8 teaspoon salt
INSTRUCTIONS
- In a medium mixing bowl, add the egg yolk, corn starch, and 1/4 cup of the cream. Whisk together until thoroughly combined.1 large egg yolk, room temperature, 2 tablespoons corn starch, 1/2 cup heavy cream
- In a medium saucepan, add the remaining 1/4 cup of cream, milk, and sugar. Heat over medium heat until small bubbles form along the sides of the bowl. Do not boil.1/2 cup heavy cream, 1/2 cup whole milk, 1 tablespoon granulated sugar
- Whisking constantly, slowly drizzle about half of the warm liquid into the corn starch and egg slurry. This tempers the egg so it does not scramble. Add and whisk the warmed mixture back into the saucepan. Cook the pudding, while whisking to keep the pudding from sticking to the pan, until it starts to thicken an bubble. This may take about 3 to 5 minutes.
- Remove the saucepan from the heat. Add the chopped candy bars, vanilla, butter, and salt. Stir until the candy bars have melted and the pudding is smooth.1/3 cup Milky Way candy bars, chopped, 1 teaspoon vanilla extract, 1 tablespoon unsalted butter, 1/8 teaspoon salt
- Strain the pudding through a fine mesh strainer set over a medium bowl. Cover the pudding with plastic wrap, with the wrap directly touching the top of the pudding. This will keep a skin from forming on the top of the pudding as it sets.
- Refrigerate the pudding for at least 4 hours to set fully, or overnight is best.
- When ready to serve, transfer the set pudding to serving dishes and top with more chopped candy bars.
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RECIPE NOTES
- Serving Size – This small batch pudding recipe will yield 4 small servings. The recipe is easily doubled.
- Milky Way Candy Bars – I used the mini size, not the fun size.
- Halloween Candy Dessert – This pudding recipe is a great way to use other candy – M&M’s, 3 Musketeers, small chocolate bars, and even peanut butter cups would be delicious and easy to swap.
- Storage – The will last up to 5 days covered and refrigerated.
NUTRITION ESTIMATES
Calories: 188kcal | Carbohydrates: 9g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 91mg | Sodium: 95mg | Potassium: 81mg | Fiber: 0.04g | Sugar: 5g | Vitamin A: 635IU | Vitamin C: 0.2mg | Calcium: 64mg | Iron: 0.2mg
Nutrition information is calculated by a third-party and should only be considered an estimate and not a guarantee.
about the author ...
I'm Erin and I'm all about desserts - and a little bit of butter!
I've tested, written, and photographed hundreds of recipes on my website. Here you'll find the tastiest small batch desserts - all homemade, all simple, and all for you! Click here to learn more about me!