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.
In baking, it is best used in combination with other sweeteners.
For 1 part Barley Malt Syrup swap in ⅓ less molasses.
For 1 part white sugar, you can swap in 1 ⅓ parts Barley Malt Syrup but reduce liquid in the recipe a bit.
Barley Malt Syrup is absorbed slowly by the body.
It is mostly composed of maltose.
Store refrigerated or it may ferment.