What happened to chocolate malts
Will terrible things happen if I replace some or all of the refined sugar in this recipe with malt extract?
See the recipe: https://www.howtocookthat.net/public_html/giant-mars-bar-recipe-milky-way-bar/
I plan to bake a Zero Candy Bar based cake for Father's Day because it's my dad's favorite and they're not always available in stores here.
The nougat in the Zero bar is slightly chocolaty, but has a much stronger malt taste and is also very tough - especially compared to the nougat in a Milky Way bar, for example. So I tried researching different nougat recipes. I've found various chocolate malt nougat recipes made with malt milk powder, but I don't get any of these. My mom is a homebrewer so I actually have powdered malt extract.
I could try the recipe as stated first - to see if it's good enough, but what if I replace some or all of the white sugar with my malt extract? I know they are chemically different, which means they may (will?) React differently to heat, but I can't find a lot of information on how malt extract is used to make candy. Does it have a hardball stage?
The only nougat recipe I could find using only malt syrup / extract says nothing about the resulting texture.
Can someone give me some solid information before I fly into the big unknown melted sugar this weekend?
The more of my protein supply I waste, the longer it will be before I can make macarons again, and this is no joke.
I don't know how to replace refined sugar with dry malt extract. I know that, measure by measure, they have very different apparent sweetnesses, protein contents, etc.
You said you had two possible alternative recipes for nougat, one with malt milk powder and one with liquid malt extract. You should be able to make any of these products using dry malt extract.
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