DME Malted Milk Balls (sort of)
Posted: Thu May 03, 2007 8:09 pm
Somebody asked elswhere on the forum if DME was the same stuff used in malted milk shakes. I did a little research and found that the malted milk stuff was powdered milk, DME, and some vanilla.
While looking this stuff up, I remembered once seeing a recipe for malted milk balls using DME on the rec.crafts.brewing newsgroup. I finally found a posting from about 4 years ago that showed a recipe under development. Basically the guy came up with the center stuff but hadn't figured out how to form it in balls and dip it in chocolate.
Here is the recipe portion of that post. I plan to play with it one of these days, but maybe some of you would also like to give it a try.
".........I was playing around with that recipe, and a pure DME
replacement of sugar came out pretty grisly. So after
doing some experimenting I managed to formulate a
very good one with the right balance of DME. This
results in crunchy malt pieces that taste a lot
like Whoppers. Enjoy!
I only ask that if you manage to improve this recipe,
please post the improvement on r.c.b. I eventually
want to find out how to shape them into balls without
burning myself. Also I'm trying to get the
vinegar/baking soda ratio just right, and this
should be an improvement. At some point I will
try coating them with chocolate.
____________________________
MALTED BARLEY SHARDS
1/2 c. granulated sugar
1/2 c. corn syrup
1 1/2 Tbsp vinegar
2 Tbsp baking soda
1 Tbsp amber DME
Mix baking soda and DME. Set aside. Get large
bowl full of cold water and several spoons. Set aside.
Mix sugar, syrup, and vinegar over medium heat until
sugar is dissolved and mixture begins slowly boiling.
Reduce heat slightly, stop stirring. Every minute
or so take a teaspoonful sized drops/glob out with
a clean spoon, and dunk in cold water. If soft,
continue to heat. Stop when the dunked pieces
are becoming hard and brittle. This runs about
290F on my candy thermometer). Remove from
stove, vigorously mix in baking soda/DME mixture.
It will foam up to about 2-3x the original
volume.. you might want to do this over the sink.
Spoon out quickly into large pieces on slightly
greased plate. When pieces room temperature,
tap with mallet into bite-sized shards. "
If anyone gives this a try, let us know how it went.
Wayne
Bugeater Brewing Company
While looking this stuff up, I remembered once seeing a recipe for malted milk balls using DME on the rec.crafts.brewing newsgroup. I finally found a posting from about 4 years ago that showed a recipe under development. Basically the guy came up with the center stuff but hadn't figured out how to form it in balls and dip it in chocolate.
Here is the recipe portion of that post. I plan to play with it one of these days, but maybe some of you would also like to give it a try.
".........I was playing around with that recipe, and a pure DME
replacement of sugar came out pretty grisly. So after
doing some experimenting I managed to formulate a
very good one with the right balance of DME. This
results in crunchy malt pieces that taste a lot
like Whoppers. Enjoy!
I only ask that if you manage to improve this recipe,
please post the improvement on r.c.b. I eventually
want to find out how to shape them into balls without
burning myself. Also I'm trying to get the
vinegar/baking soda ratio just right, and this
should be an improvement. At some point I will
try coating them with chocolate.
____________________________
MALTED BARLEY SHARDS
1/2 c. granulated sugar
1/2 c. corn syrup
1 1/2 Tbsp vinegar
2 Tbsp baking soda
1 Tbsp amber DME
Mix baking soda and DME. Set aside. Get large
bowl full of cold water and several spoons. Set aside.
Mix sugar, syrup, and vinegar over medium heat until
sugar is dissolved and mixture begins slowly boiling.
Reduce heat slightly, stop stirring. Every minute
or so take a teaspoonful sized drops/glob out with
a clean spoon, and dunk in cold water. If soft,
continue to heat. Stop when the dunked pieces
are becoming hard and brittle. This runs about
290F on my candy thermometer). Remove from
stove, vigorously mix in baking soda/DME mixture.
It will foam up to about 2-3x the original
volume.. you might want to do this over the sink.
Spoon out quickly into large pieces on slightly
greased plate. When pieces room temperature,
tap with mallet into bite-sized shards. "
If anyone gives this a try, let us know how it went.
Wayne
Bugeater Brewing Company