Homemade Malted Milk Candies are a fabulously fun treat to make! They’re better at home with better ingredients.
Considering the texture of malty goodness that’s inside malted milk balls, I figured these would be a meringue type of recipe. Three flops later, I finally got the ratio of egg whites to sugar to malt powder right. (they were pretty hilarious looking on that first try! Think blobs, orbs or disks of weirdness.)
The dry goods definitely have to be sifted to keep lumps out. I used powdered sugar, barley malt powder, powdered milk and a touch of cocoa powder.
Three egg whites (room temperature, important!), whipped into soft peaks with a little cream of tartar for structure on med/high in the mixer is how this recipe begins. Half of the dry ingredients are added in, one tablespoon at a time.
The other half of the dry ingredients are folded in, gently until everything is mixed well.
The mixture is then placed in a piping bag and the candies are piped out onto parchment paper.
Just like meringue type candies, they go in the oven at a low temperature (175 degrees F.) for a couple of hours and then they’re cooled with the oven door propped open for another hour.
They’re actually quite delicious like this but more importantly, the texture is just right.
When they’re nice and cool, they get dipped into some melted chocolate.
Using two forks to get the candies covered with chocolate and scooted onto clean parchment paper helps with the aesthetics. We want pretty candies!
The chocolate is then allowed to harden before they’re ready to eat.
Once dry, the Malted Milk Candies are ready to eat. You’ll want to store them in an airtight container and in a cool place.
If you’ve been searching for a recipe to make Whoppers/Maltesers, give this one a try. The taste is fantastic and the texture terrific!
As always, keep it delicious!
Much love,
Connie
Malted Milk Candies
Ingredients
- 3 egg whites room temperature
- 1/2 tsp cream of tartar
- 1/3 C powdered sugar
- 1/3 C powdered milk
- 1/3 C barley malt powder found in most health food stores
- 1 tbsp cocoa powder
- 1 10 oz pkg milk chocolate chips
Instructions
- 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.
Notes
What is Happy Belly Foodie all about? Keeping it delicious! 
hi, may i know if the malt powder you use is malted milk powder (like horlicks) or plain malt powder? 🙂
Hi Myrth, thanks for stopping by. The malt powder used in this recipe is plain. I bought it at my local health food store. Hortlicks has several ingredients in it already, including sugar and dried milk.
Texture dead On!! Thank you for this recipe!!
I saw your recipe for the malted milk balls, my favorite candy as well ; ) . I have gathered all of the ingredients, or so I thought up until I noticed that what I have purchased was “Malted Milk Powder” and NOT the Barley Malt Powder. I’ve had a real hard time trying to find that Barley malt Powder and somehow wound up buying online the malted milk powder from Amazon. The Nutrition store did not have the Barley Malt Powder.
So…the question is this….do you think I could sub the Malted Milk Powder for the Barley Malt Powder or would that just not do.
Thank you
Nancy Brown
Hi Nancy, I’m not sure if the malted milk powder would work. However, it wouldn’t hurt to try.
Have you ever tried to make these with meringue powder? Thanks for the recipe, I’m eager to try it.
I tried this recipe and am using silicone molds for them. I prepared and baked according to this instruction, they were not “done”. Have you tried using molds? If so, what adjustments did you make during baking?
I am making these using aqua faba in place of egg whites as I am vegan, would you know if the cooking time is the same?
Our efforts with the first half cup of dry ingredients fell completely flat. We used Ovaltine. What did we do wrong?
Is it 1 Tablespoon of cocoa powder or 1 teaspoon?? Mine did not work at all…wondering if this is a mistake.
Wow! Will sure try this during Holidays!!! You make my heart sing this morning: my son is highly intolerant to soy, so making these sweets ourselves is just gorgeous! Thank you for generously sharing this marvelous find of yours! 🙂
I tried this recipe twice and both times the meringue collapsed as soon as I started mixing in the first tablespoons of the powder. I used fat free dry milk, so the fat in the cocoa is almost certainly the cause.
I don’t see how this recipe can possibly work as written. Maybe with a different kind of cocoa it does, but neither Ghirardelli nor Hershey worked.
Also, tasting the result after baking the goo anyway, it doesn’t taste anything like a whopper or malteser. It’s lacking in malt and salt flavor and doesn’t have the slight tang of the originals.
Still on the hunt for homemade malt candies.