Best Sponge Candy Just Like Malt Balls Recipes

SPONGE CANDY

Steps:

• Line a 9×9 baking dish with parchment paper and set aside.
• In a medium heavy-bottomed, tall sided saucepan over medium heat, stir together the corn syrup, brown sugar, and vinegar. Stir frequently, bringing mixture to a boil.
• Once the mixture is boiling, attach a candy thermometer to the side of the saucepan, making sure the tip of the thermometer is in the boiling liquid, but not touching the bottom of the pan.
• Continue to cook on medium without stirring the candy until it reaches 300°F on your candy thermometer.
• Remove the pan from the heat and stir in the baking soda. Mixture will bubble up creating the bubbles and texture in the candy. Mix only until the baking soda is evenly combined, careful not to over-stir as this will deflate the bubbles.
• Pour the mixture into the prepared pan as evenly as you can. Tilt the pan around to help the candy spread, but don't hit the pan or use a spatula to spread, as this will deflate the bubbles. It's ok if it's not perfectly even.
• Sprinkle with flaked sea salt if desired, and allow the candy to cool in the pan for at least an hour.
• Remove candy from the pan using the parchment paper to lift it out and break the candy into pieces using a mallet or a knife. I don't worry too much about the pieces being perfectly shaped.

OLD FASHIONED SPONGE CANDY

Steps:

• line the bottom and sides of a 9x9" square pan -- with aluminum foil -- butter foil and set aside.
• combine sugar, vinegar and corn syrup in a heavy pan --
• stir once over medium heat till sugar dissolves --
• heat until mixture reaches the hard crack stage or 290*-310* on candy thermometer.
• remove from heat, carefully stir in baking soda.mixture will foam quite high --
• pour mixture into prepared pans, set aside at room temperature until firm --
• invert pan to remove candy.
• peel foil off and break candy into small pieces --
• store in an airtight container at room temperature -- .

SPONGE CANDY - JUST LIKE MALT BALLS

Steps:

• Mix sugar, syrup and vinegar in a 3 quart saucepan. Cook to hard crack stage (300 degrees).
• Remove from heat, add baking soda, mix quickly. Pour into a greased 11 x 7 x 1 1/2 inch pan. Cool.
• Invert pan, break into bite size pieces. Spread or dip into melted chocolate.

OLD FASHIONED CHOCOLATE MALTED MILK

Steps:

• In a blender, combine the ice cream, milk, malted milk powder, and chocolate syrup; cover and process until smooth.
• Pour into chilled glassed. Top with dollop of whipped cream; serve immediately.

MAPLE SPONGE CANDY

Steps:

• Butter a 9 x 9-inch pan and set aside.
• In a heavy 2-quart saucepan, combine the syrup, sugar and vinegar.
• Bring to a boil over medium heat, stirring constantly until the sugar dissolves.
• Continue cooking without stirring until a candy thermometer reads 300°F Remove from heat and quickly stir in the soda; mix well.
• Pour into prepared pan. Do not spread.
• Cool and break into pieces.

MALTED MILK BARK

Steps:

• Line a 15x10x1-in. pan with parchment; set aside. , In a double boiler or metal bowl over hot water, melt baking chips until 2/3 are melted. Remove from heat; stir until smooth. Stir in malted milk powder. Fold in 3/4 cup malted milk balls. Spread into prepared pan; top with remaining malted milk balls (pan will not be full). Refrigerate until firm, 15-20 minutes. Break or cut into pieces. Store in an airtight container.

CHOCOLATE MALT BALL COOKIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Combine the oats, flours, milk powder, baking powder and salt; gradually add to creamed mixture and mix well. Stir in malted milk balls. , Drop by heaping tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 350° for 10-14 minutes or until set and edges begin to brown. Cool for 2 minutes before removing from pans to wire racks.

SPONGE CANDY

Steps:

• In a large, heavy saucepan, combine sugar, corn syrup and vanilla.
• Bring to boil over medium heat, stirring until sugar dissolves.
• Cook, without stirring, to 290-300°F.
• Remove from heat.
• Quickly stir in baking soda.
• Mix well.
• Turn into a deep, buttered 9 x 13-inch pan.
• Cool, then break into pieces.
• Dip into melted chocolate.

EXTREME VANILLA MALTED MILKSHAKE

Steps:

• Place the milk, vanilla and malted milk balls in the blender and blend until combined; add in the ice cream and blend until smooth and thickened (adjust the milk for a thinner consistancy).
• If desired add in some confectioners sugar to sweeten.