Homemade Malted Milk Balls Food

HOMEMADE WHOPPER CANDY -- MALTED

Steps:

• Melt white chocolate and mix in malted milk powder.
• Shape into 1" balls.
• If your balls turn into patties, add more malt.
• Dip in melted chocolate and allow to set.
• Note: Sometimes these turn out as malt patties rather than perfect balls.
• Don't worry.
• They still taste like Whoppers.

HOMEMADE MALTED MILK BALLS

Steps:

• Measure malted milk powder in a small bowl. Melt white chocolate in double boiler; add 5 to 6 tablespoons malted milk powder and stir to mix. Add more malted milk powder as needed to get the right consistency to form into 1/2-inch balls. Chill the candies until firm. Melt the milk chocolate. Dip balls into melted milk chocolate and set on waxed paper to harden.

MALTED MILK CANDIES

Steps:

• 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.

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.

MALTED MILK BALL CUPCAKES

Steps:

• Heat oven to 350 degrees. Place paper baking cup in each of 24 regualr size muffin cups.
• In a large bowl, mix cake mix, 1 cup malted milk balls and 1/4 cup malted milk powder.
• Add water, oil and eggs. Beat with electric mixer on low speed 2 minutes. Divide bater evenly among muffin cups.
• Bake 18 to 23 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes, remove from pan to wire rack. Cool completely, about 30 minutes.
• In a medium bowl, beat all frosting ingredients except malted milk balls on medium spped until smooth. Frost cupcakes. Sprinkle with 1 2/3 cups malted milk balls.

MALTED MILK BALL ICE-CREAM DESSERT

Steps:

• Place malted milk balls in resealable plastic food-storage bag.
• Tap with rolling pin or meat mallet until coarsely crushed.
• Reserve 1/3 cup.
• Mix remaining crushed malted milk balls and the whipped topping.
• Arrange ice-cream sandwiches in bottom of rectangular pan, 13x9x2 inches, cutting sandwiches if necessary to cover bottom of pan.
• Spread whipped topping mixture over ice-cream sandwiches.
• Sprinkle with reserved crushed malted milk balls.
• Cover and freeze 2 to 3 hours or until firm.
• For serving, cut into 4 rows by 3 rows.
• Top with fudge sauce.
• Note:.
• We have found that frozen malted milk balls crush more easily than when crushed at room temperature.

MALTED MILK BALL COOKIES

Steps:

• Place the malted milk balls in a resealable bag and gently hit them several times with a rolling pid or the bottom of the pan. (They should be broken into into chunks with a little bit of crumbs, not completely pulverized.).
• Place the butter, sugar and brown sugar in a large bowl and miz with an electric mixer on medium speed for 2 minutes or until completely combined. Add the eggs and vanilla and mix on medium-high speed for 2 minutes until fluffy. Add the malted milk powder and baking soda and mix on low speed for 1 minute or until combined. Add the flour and mix on low speed for 1 minute. Add the smashed malted milk balls and mix for 1 minute until combined. Refrigerate the dough for at least 1 hour.
• Preheat the oven to 350°F.
• Drop tablespoonfuls of dough onto ungreased baking sheets at least 3 inches apart (they spread a lot).
• Bake for 8-10 minutes, or until they just begin to brown on the edges. Remove the cookies from the pan immediately and cool on parchment or waxed paper.

MALTED MILK BALL BROWNIES

Steps:

• Prepare brownie batter according to package direction. Stir in 1 cup malted milk balls. Spread into a greased 13 x 9 x 2 inch baking pan.
• Bake at 350 degrees for 30 minutes. Cool completely on a wire rack.
• In a small saucepan, melt chocolate chips and butter over low heat. Remove from heat. Stir in milk and vanilla. Spread over brownies. Sprinkle with the remaining malted milk balls. Refrigerate for 10-15 minutes or until set.

MALTED MILK COOKIES

Steps:

• In a large bowl, cream the butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, drink mix, baking soda and salt; gradually add to creamed mixture and mix well. Stir in malted milk balls. , Shape into 1-1/2-in. balls. Place 2 in. apart on greased baking sheets. Bake at 375° for 10-12 minutes or until set. Cool for 1 minute before removing from pans to wire racks to cool completely.