Many people do not like the flavor of malt.
Malt is an acquired taste, and it takes some time for people to get used to its unique flavor.
If you are one of those people, you may wonder if there is anything you can do to eat your favorite food without needing to worry about tasting the malt in it.
Luckily for you, there is.
Malt syrup, which is often used as a sweetener and thickening agent in recipes, has a very strong flavor that can be overwhelming to those sensitive to it.
You can use other ingredients instead of malt to achieve the same results without having such an “overpowering” taste.
In this article, we will go over the five best substitutes for malt syrup.
What is Malt Syrup?
Malt syrup, also known as malt extract, is a thick liquid made from sprouted barley or other grain.
It has a dark brown color and tastes sweet and malty.
Most commercial malt syrups are made from corn or rice instead of wheat.
They have a similar flavor but a lighter color.
Malt syrup is a primary ingredient in brewing beer, giving it its malt flavor.
It’s also used to add a rich, caramelized flavor to candies and baked goods such as English toffee or crème brûlée.
When used as a condiment, malt syrup is similar to honey and can be spread like jam on toast or drizzled over oatmeal.
Malt extract is sold in bottles and cans.
It’s typically found near the bottle gums and spices or baking supplies in grocery stores.
The 5 Best Substitutes for Malt Syrup
If you don’t have malt syrup or can’t find it in your grocery store, five good substitutes are to try.
1 – Molasses
Molasses is a treacly liquid made from sugar cane or sugar beet juice.
It has a dark color and a bitter flavor, making it a good substitute for malt syrup in baked goods.
Molasses is also known as treacle and is used in many different types of creams and candies.
Various molasses are available: blackstrap, dark, light, and unsulphured.
In addition, it has a strong flavor that works well in cookies and cakes.
Molasses were used during the end of world war I and two by American soldiers temporarily stationed in Europe.
It was often eaten with cheese sandwiches due to its intense flavor.
2 – Honey or Agave Nectar
Another substitute is honey or agave nectar.
Honey is a sweet liquid made by bees that produce and store it in the beehive.
In addition, it’s used as a flavoring agent in many drinks such as tea and coffee.
Agave nectar is also produced from the same plant, tequila, called “the agave plant”.
Honey and agave nectar work well in baked goods such as cupcakes.
Furthermore, honey adds a floral flavor, whereas agave has a lighter taste.
If you’re baking cakes, substitute ¾ cup of honey for each cup of malt syrup.
3 – Maltose
For those unfamiliar with maltose, it is a food sweetener made up of two glucose molecules.
Maltose may be produced naturally by the body and added to foods to enhance flavors.
It can even be found in wines and other fermented beverages.
In terms of taste, maltose is considered less sweet than regular sugar.
However, it has the same amount of calories.
Maltose is somewhat difficult to find at grocery stores.
It can, however, be found in food supply warehouses and some Asian supermarkets.
4 – Maple Syrup
The last substitute on our list is maple syrup.
Maple syrup is a traditional North American sweetener made from sugar maple tree sap.
In addition, it’s known for its unique flavor, which makes it an exceptional substitute for malt extract in baking.
Maple syrup can be used as a spread instead of butter on bread and bagels.
In terms of taste, maple syrup has a nutty flavor.
Furthermore, it’s also sweeter than malt syrup.
In most recipes, one cup of maple syrup can be substituted for one cup of malt syrup.
5 – Brown Rice Syrup
The final substitute is brown rice syrup.
Brown rice syrup is a natural sweetener made by cooking brown rice until it becomes thick and syrupy.
Various brown rice syrup brands are available, including Lundberg, Kikkoman, and Wholesome.
In addition, it can be found in most grocery stores near the rice or with baking supplies.
In terms of taste, brown rice syrup is less sweet than malt syrup but has a similar consistency.
Brown rice syrup is ideal for making candies, cookies, and fruit rolls.
Malt syrup is a versatile sweetener that has many uses in the kitchen.
However, the cost of malt syrup may be quite high for some consumers.
If you can’t find or don’t want to buy malt syrup, five good substitutes work well when baking cakes, cookies, and candies.
In addition, most of these substitutes can be found in grocery stores and, in some cases, specific Asian supermarkets.
So next time you’re craving a sweet, don’t spend a fortune on malt syrup.
Instead, use one of the substitutes listed above.