Syrups, malt

Malt syrup is a thick, amber liquid made by soaking sprouted barley (or other grains) and cooking down the extracted liquid, concentrating the natural sugars released during germination. It has a deep, toasty, slightly bitter sweetness that is distinct from plain sugar syrup, closer to molasses but lighter and less mineral-tasting. Bakers use it in bagel and pretzel boiling water for shine and color, stir it into bread doughs for flavor and browning, and brewers use it as a base for homebrewing beer. It also shows up in malted milkshakes, some barbecue sauces, and traditional soda-fountain drinks.

At 318 calories per cup and 71.3 g of sugar per 100 g, malt syrup is used the way molasses or honey are, in small measured spoonfuls rather than by the glass. Because it is thick and sticky, store it tightly capped in a cool pantry; refrigeration can make it too stiff to pour easily. It contributes a notable 17% DV of magnesium and 6.2 g of protein per 100 g from the grain it is made from, but in the amounts typically used in a recipe (a tablespoon or two) those contributions are small; think of it as a flavor and browning agent for baking and brewing rather than a nutrient source.