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Barley Malt Syrup


Barley Malt Syrup

Daily Messenger.
Canandaigua, New York.
25 July 1930. P. 8.


Barley Malt Syrup is a very sticky, dark brown syrup made from malted barley. It tastes a bit like molasses, but without any harsh taste.

It is not as sweet as honey, and only half as sweet as white sugar (sucrose.)

Some brands may add corn syrup for added sweetness.

The syrup can also be bought in a powdered form.

It can be used in making beer, in baked goods such as dark breads, spice cakes, gingerbread, as a glaze on baked vegetables such as squash and sweet potatoes, in baked beans.

In the prohibition-era ad shown here, no doubt Budweiser was aiming its product at those wishing to make gingerbread in July.

Cooking Tips

In baking, it is best used in combination with other sweeteners.

Substitutes

For 1 part Barley Malt Syrup swap in 1/3 less molasses.


For 1 part white sugar, you can swap in 1 1/3 parts Barley Malt Syrup but reduce liquid in the recipe a bit.

Nutrition

Barley Malt Syrup is absorbed slowly by the body.


It is mostly composed of maltose.

Storage Hints

Store refrigerated or it may ferment.

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Also called:

Barley Syrup; Dark Malt Syrup; Extract of Malted Barley; Malt Syrup; Malted Cereal Syrup

See also:

Malted Barley

Barley Malt Syrup; Malt Sugar; Malted Barley Flour; Malted Milk Powder; Malted Milk Shake; Maltesers

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Bon mots

"My situation is a solemn one. Life is offered to me on condition of eating beefsteaks. But death is better than cannibalism. My will contains directions for my funeral, which will be followed not by mourning coaches, but by oxen, sheep, flocks of poultry, and a small traveling aquarium of live fish, all wearing white scarfs in honor of the man who perished rather than eat his fellow creatures."

-- George Bernard Shaw (English playwright. 26 July 1856 – 2 November 1950)

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