A high pressure liquid chromatographic method is described for determining 4 carbohydrates in milk chocolate products. The carbohydrates are extracted with water, chromatographed on a small particle packing with acetonitrile-water (80+20) mobile phase, and quantitated by a refractive index detector and digital integrator. The relationship between peak area and concentration was linear. Retention times and peak areas were reproducible. This procedure was successfully applied to several milk chocolate samples and is rapid and more accurate and precise than the official methods.