Milky Way Dessert Pudding

Creamy milky way pudding on a small spoon with pieces of candy on top.

5 from 1 review

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!

Prep Time5

Cook Time10

Chill4

Total Time4 15

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 188kcal

Author: Erin Cernich

Equipment

Ingredients

1 large egg yolk, room temperature
2 tablespoons cornstarch
½ cup heavy whipping cream 1/4 cup to make the corn starch slurry
½ cup whole milk
1 tablespoon granulated sugar or any sweetener of choice
⅓ cup Milky Way candy bars, chopped about 8 mini bars, plus more for topping
1 teaspoon vanilla extract
1 tablespoon unsalted butter
⅛ 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 cornstarch, 1/2 cup heavy whipping 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 whipping 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.

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