Sponge Candy Just Like Malt Balls Recipes

MAPLE SPONGE CANDY

Steps:

• Butter a 9x9 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 sugar dissolves. Continue cooking without stirring until a candy thermometer reads 300 degrees F (150 degrees C).
• Remove from heat and quickly stir in the baking soda.
• Immediately pour candy into prepared pan, Do not spread. Cool and break into pieces.

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.

SPONGE CANDY

Steps:

• Line 9-inch square cake pan with 2-inch-high sides with foil, extending foil over sides. Generously butter foil. Combine sugar, corn syrup and vinegar in heavy large deep saucepan. Stir over medium heat until sugar dissolves. Continue cooking without stirring until clip-on candy thermometer registers 300°F, swirling pan occasionally, about 18 minutes. Remove from heat. Immediately add baking soda and stir until well combined (mixture will foam vigorously). Immediately pour mixture into prepared pan. Cool completely.
• Using foil as aid, lift, candy from pan; fold down foil sides. Cut or break candy into large pieces (save any small pieces or shreds to use as a topping for ice cream). (Can be made 1 week ahead. Store airtight at room temperature.)

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.

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.

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 CANDY BRITTLE

Steps:

• Line large baking sheet with parchment paper; spray parchment with nonstick spray. Combine malt powder, baking soda, and coarse salt in small bowl. Combine sugar, 1/4 cup water, and cream of tartar in heavy medium saucepan. Stir over low heat until sugar dissolves, occasionally brushing down sides of pan with wet pastry brush. Increase heat and boil until syrup is dark amber, swirling pan occasionally, about 8 minutes. Turn off heat. Add butter, then quickly add malt mixture; whisk to blend.
• Pour mixture onto prepared sheet. Tilt sheet to spread mixture evenly. Cool completely. Break brittle into large chunks. Store brittle in airtight container at room temperature up to 1 week.