OLD-FASHIONED CHOCOLATE MALTED MILK
With a few ingredients, you can make this old-fashioned favorite just like the old malt shops used to have!
Provided by Taste of Home
Time 10m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a blender, combine the ice cream, milk, malted milk powder and chocolate syrup; cover and process until smooth. Pour into chilled glasses. Top with a dollop of whipped cream; serve immediately.
Nutrition Facts : Calories 443 calories, Fat 20g fat (12g saturated fat), Cholesterol 76mg cholesterol, Sodium 190mg sodium, Carbohydrate 59g carbohydrate (46g sugars, Fiber 0 fiber), Protein 9g protein.
MALTED MILK FUDGE
Provided by Trisha Yearwood
Categories dessert
Time 3h30m
Yield 15 to 20 pieces
Number Of Ingredients 12
Steps:
- Grease a 9-by-13-inch pan lightly with cooking spray and then line it with parchment so that the paper hangs over all the sides (this will allow you to remove the fudge from the pan).
- Combine the sugar, butter, cream, vanilla and salt in a large saucepot over high heat. Bring to a boil and then cook until the mixture reaches 240 degrees F on a candy thermometer, about 4 minutes.
- Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, mix the milk chocolate and white chocolate chips, marshmallow cream and malted milk powder. With the speed set to low, slowly pour in the boiling sugar mixture and paddle until well combined.
- Pour the fudge into the prepared pan; tap the pan to even out the fudge. Evenly sprinkle the broken malted milk balls over the top of the fudge and lightly press them down into the fudge.
- Chill the fudge until completely cooled, about 3 hours. Remove the fudge from the pan and cut it into squares.
- Serve with vanilla ice cream. Store any remaining fudge in an airtight container.
MALTED MILK CANDIES
Provided by Connie Murray
Number Of Ingredients 7
Steps:
- Preheat oven to 175 degrees F.
- In the bowl of a stand mixer fitted with the wire whisk, beat the egg whites and cream of tartar on med until soft peaks are formed.
- Sift the powdered sugar, powdered milk, barley powder and cocoa powder together and divide the mixture in half.
- Turn the mixer on med/hi and add one half of the sifted ingredients to the mixing bowl, one tablespoon at a time.
- When the mixture comes to stiff peaks, turn the mixer off and remove the bowl. Fold in the other half of the dry ingredient mixture until well incorporated.
- Place the mixture into a piping bag and pipe out candies onto a baking sheet, lined with parchment paper.
- Bake in oven for two hours.
- Turn oven off and prop the door open slightly. Allow to cool for one hour.
- Melt the chocolate chips in a double boiler or in the microwave.
- Dip the cooled candies into the chocolate to cover and place back on the parchment paper to set up.
- Once the chocolate has hardened, the candies are ready to eat.
MALTED MILK CHOCOLATE NOUGAT
Wonderful as is or dipped or partially dipped in chocolate. Possibly adding almonds and dipping in white chocolate would reminesce of a Zero bar.
Provided by gailanng
Categories Candy
Time 55m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Prepare an 8x8 pan by lining it with parchment paper or aluminum foil and spraying the foil with nonstick cooking spray.
- Place the sugar, corn syrup, and water in a medium saucepan over medium-high heat and stir until then sugar dissolves. Brush down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming, then insert a candy thermometer. Cook without stirring until the temperature reaches 260 degrees. While you wait for the correct temperature, proceed to prepare the rest of the recipe.
- Chop the chocolate into small pieces and place it in a microwave-safe bowl. Microwave until melted, stirring after every 30 seconds to prevent overheating. Stir until completely smooth, then set aside to cool slightly.
- Place the room temperature egg whites in the clean bowl of a large stand mixer fitted with the whisk attachment. When the syrup reaches 250 degrees, begin to beat the egg whites on medium speed.
- Once the sugar syrup reaches 260 degrees, remove the pan from the heat. I recommend that you pour the hot syrup into a large measuring cup with a spout or small pitcher to make this next step easier.
- Turn the mixer to high speed and slowly stream in the sugar syrup down the side of the bowl. Continue beating on high speed for about 5 minutes, until the egg whites are shiny, white, and stiff. Turn the mixer down and add the melted chocolate, salt, and malted milk powder. Mix until well-combined and smooth. Turn the mixer off and scrape down the sides of the bowl very well.
- Scrape the nougat into the prepared pan and smooth it into an even layer. Allow it to cool at room temperature until completely set, then cut into small squares to serve.
- May, also, be partially or completely dipped in chocolate. Store Malted Milk Chocolate Nougat in an airtight container at room temperature for up to a week.
Nutrition Facts : Calories 176.7, Fat 2, SaturatedFat 1.2, Sodium 49, Carbohydrate 41.5, Fiber 0.7, Sugar 32.2, Protein 1.4
HOMEMADE WHOPPER CANDY -- MALTED
Make and share this Homemade Whopper Candy -- Malted recipe from Food.com.
Provided by Claire312
Categories Candy
Time 20m
Yield 25 patties, 25 serving(s)
Number Of Ingredients 3
Steps:
- Melt white chocolate and mix in malted milk powder.
- Shape into 1" balls.
- If your balls turn into patties, add more malt.
- Dip in melted chocolate and allow to set.
- Note: Sometimes these turn out as malt patties rather than perfect balls.
- Don't worry.
- They still taste like Whoppers.
MALTED MILK MUFFINS
I love malted milk balls and this is a great way to use them. They are on the sweet side. This recipe is adapted from stephskitchen.com.
Provided by Lvs2Cook
Categories Quick Breads
Time 33m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 375º. Lightly grease muffin pan cups or line with paper liners.
- In a large bowl, combine flour, malted milk balls, sugar, baking powder, and salt.
- In another bowl, combine egg, sour cream, vanilla, butter and milk; pour over dry ingredients. Stir just to blend (do not overmix).
- Spoon batter evenly in prepared muffin pan.
- Bake for 16 to 18 minutes or until muffins test done.
- Cool in pan on wire rack.
Nutrition Facts : Calories 172.7, Fat 8.3, SaturatedFat 5, Cholesterol 39.3, Sodium 194.4, Carbohydrate 21.5, Fiber 0.4, Sugar 8.6, Protein 2.8
MALTED MILK BARK
An old-time candy gets a fresh makeover. This is one of our favorite malted milk ball dessert recipes. The malted milk powder adds such a unique flavor to this bark so don't be tempted to skip it. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 1 pound.
Number Of Ingredients 3
Steps:
- Line a 15x10x1-in. pan with parchment; set aside. , In a double boiler or metal bowl over hot water, melt baking chips until 2/3 are melted. Remove from heat; stir until smooth. Stir in malted milk powder. Fold in 3/4 cup malted milk balls. Spread into prepared pan; top with remaining malted milk balls (pan will not be full). Refrigerate until firm, 15-20 minutes. Break or cut into pieces. Store in an airtight container.
Nutrition Facts : Calories 137 calories, Fat 7g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 42mg sodium, Carbohydrate 20g carbohydrate (17g sugars, Fiber 1g fiber), Protein 1g protein.
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