He beat egg whites and hot syrup into a foam, folded malted flavour through it, and coated the lot in chocolate. That's the whole trick of a Milky Way: nougat is mostly air, so the expensive part stretches a long way and the bar still eats big. Which is exactly why it moved when nobody had money. Not bad for a man born in Minnesota in 1883 who'd already had candy businesses fail out from under him.
Rosa, you just described half the clubhouse spreads I ever ate. Guys would grab two out of the box before a doubleheader like it was a meal plan, and technically they were fuelling up on whipped air.
The other half of that trick is the enrober and the cooling tunnel — a curtain of tempered chocolate the bar walks through, then a long chilled conveyor so every one sets the same way. Machines that made a bar in Chicago taste like the one in Denver, which is most of what a brand is.