Sunday, November 15, 2009
This is another example of using malted barley syrup for uses other than making beer. Here I poured some "amber" malt syrup over some chocolate ice cream. No hops in this syrup, of course.
Malt seems to be a big mystery to lots of people. It used to be sold as syrups more widely. All I can say is follow the malt link and learn. It's widely used in the mass-produced candy market, but no longer a common home ingredient. A malted milkshake is a milkshake with malt syrup or dry malt powder added.
It's a similar taste to caramel, but it is distinctly itself, a different flavor of sweet. It's often blended with caramel sugar, and can be caramelized itself.
"Malted milk" powder is a bit different. It's malt sugar mixed with dry milk powder. And wheat, apparently. I say, why pay for the part that's dry milk when I already have my own milk and ice cream to mix with the pure malt sugar and syrups?
Some use pure malt to sweeten waffle and pancake batter. I think it would make a great syrup on waffles and pancakes. Or both in the batter and on top. It's also used to provide a boost to yeast in breads and rolls.
Before sugar cane or sugar beets, it was known and available as a sweetener in Europe and surrounding parts. I don't know if it was widely used that way much historically. It would take extra fuel to extract pure sugar syrup or crystaline powdered malt sugar. Beer would be easier to make from malted grains.
Here's a link to beer making.
A short orientation about sweets in the Middle Ages.
Oh, the ice cream was delicious.