This summer I have been focused on malt. It started with Food Network's Spring Baking Championship. The winner, Jane Soudah, made Malted Blondies with pecans, chocolate chips, toffee bits, crushed malt balls, and pretzels smooshed on top. I had to make them.
After searching four stores, I found malt powder (hooray) at Safeway! And just last week I found a HUGE can at Cash & Carry. (Sidenote: I am now a total toffee convert. I mean, you KNOW I love toffee but I've never baked with it.) While the blondies weren't as malty as I'd like, you can't really go wrong with all the other mix-ins. Here's the recipe if you'd like to make them yourself.
But I didn't give up on malted milk powder and malted milk balls. Oh no. I moved on to Malted Milk Brownies. I pulled out a very good brownie recipe, added 1/4 cup of malted milk powder, added sliced malted milk balls and they were amazing. Like fabulously, I'm-so-happy-I'm-alive-to-taste-this amazing. I preferred slicing the malt balls rather than crushing them so there was more of a crunch.
And then. And then my daughter says, "What about malted fudge?" So on I went to add malted milk powder to Leading Lady Delights Famous Fudge. You know what? You can taste the malt even more in fudge than in brownies. We thought it'd look pretty impressive with a whole bunch of malt balls on top too. The smooth fudge worked perfectly with the crunchy malt balls. At least for most of us. My son said he really likes my fudge the way it is and the malt balls were too crunchy. Okay fine.
The only downside is that malted milk balls lose their crunch and get a little chewy after about a week, sealed, in the fridge. Yep, I guess we'll just have to eat the fudge faster.