What are malted milk balls made of? A delicious discovery

November 29, 2025 •

4 min read

Over a century ago, malted milk powder was invented as a nutritional supplement, not a candy ingredient. However, today, the signature crispy center of a malted milk ball is the delicious result of a specialized malting process that combines ground barley and wheat with powdered milk, later coated in chocolate.

Quick Summary

This article explores the core components and manufacturing process behind malted milk balls. It details the origins of malted milk powder, the ingredients used for the crunchy center, and the various coatings applied to create this popular candy, including common variations and the secret to their crisp texture.

Key Points

Malted milk powder is the core ingredient: Made from germinated barley, wheat flour, and powdered milk, it provides the signature nutty flavor and texture.
The crispy center is created by vacuum-drying: This specialized process cooks the malt-syrup dough under low pressure, causing it to expand into a light, porous sphere.
Coatings vary by brand: While milk chocolate is classic, other options include dark chocolate, peanut butter, and fruit flavors. Not all 'chocolaty coatings' are pure chocolate.
Whoppers and Maltesers offer different textures: Whoppers tend to be denser, while Maltesers are known for their lighter, crispier feel, influenced by the manufacturing process.
Malted milk originated as a health food: Invented in the 1880s, malted milk powder was initially marketed as a nutritional supplement for infants and invalids before becoming a confectionery staple.
Homemade versions are possible: Simple recipes using white chocolate, malted milk powder, and a final chocolate coating allow for DIY malted milk balls.

The Foundation: Malted Milk Powder

At the heart of every malted milk ball is the distinct, nutty flavor of malted milk powder. This key ingredient is created through a chemical process called malting, which involves germinating barley grains. During germination, enzymes in the barley break down starches into sugars, which creates a naturally sweet flavor profile. The grains are then dried and ground into a powder before being mixed with wheat flour and powdered milk. This blend forms the malted milk powder that is essential for both the taste and texture of the candy.

The Anatomy of the Center

The crispy center, often described as a honeycomb-like structure, is the result of a specialized manufacturing technique. The malted milk powder is combined with a sweet syrup to form a dough. To achieve its light and airy texture, this dough is processed under low pressure and heat, causing it to expand. This vacuum-drying process is what gives the center its porous, crunchy consistency that is a hallmark of the treat. The centers are then cooled and prepared for the final coating.

The Chocolate Coating and Variations

While milk chocolate is the classic choice for coating, it is far from the only one. The cooled malted milk centers travel along conveyor belts and are enrobed in perfectly tempered chocolate. This coating process is often done in multiple stages to ensure an even and thick layer. Beyond traditional milk chocolate, numerous other flavors and variations exist, catering to a wide array of preferences. Popular options include dark chocolate, peanut butter, and even seasonal flavors like peppermint or pumpkin spice.

Comparing Different Brands of Malted Milk Balls

For discerning candy connoisseurs, the variations between different brands can be significant, mainly due to differences in ingredients, coating, and texture. The comparison below highlights some of the key differences between popular offerings like Whoppers and Maltesers.


Feature	Whoppers (American)	Maltesers (British)	Premium/Artisanal Brands
Coating	Chocolaty coating (not always pure chocolate)	High-quality milk chocolate layer	Single-origin dark chocolate, higher cocoa content
Malt Flavor	Often described as milder or less pronounced	More distinct, prominent malt flavor	Can have intense, nuanced malt flavor depending on brand
Texture	Denser and harder center	Lighter, crispier, and more aerated center	Varies, often focusing on a delicate, airy center
History	Evolved from Giants, manufactured by Hershey	Invented by Mars, first to market in the UK	Modern creations using higher-end ingredients

The Role of Sweeteners and Emulsifiers

Beyond the primary ingredients, malted milk balls contain a variety of other components to achieve the desired consistency and shelf stability. Sweeteners like corn syrup and sugar are used in both the center and the coating. Emulsifiers such as soy lecithin are added to the chocolate to ensure a smooth, uniform texture and prevent separation. In some cases, ingredients like confectioner's glaze are applied to create a shiny, appealing finish. All of these work together to create the final, familiar product.

A Simple Recipe for Homemade Malted Milk Balls

For those interested in a hands-on approach, making your own malted milk balls is surprisingly simple. A basic recipe involves melting white chocolate and stirring in malted milk powder to form a thick dough. This dough is then rolled into balls, chilled, and dipped into a final chocolate coating. Using crushed meringue cookies can even provide a similar airy crunch to the store-bought version. This process allows for creative control over the flavor and coating, offering a personalized candy experience.

Conclusion: A Confectionary Classic

From a health supplement for invalids in the 19th century to a beloved candy classic, the journey of the malted milk ball is a testament to its enduring appeal. The intricate malting process, the science behind the crispy center, and the variety of chocolate coatings all contribute to this timeless treat. Understanding what are malted milk balls made of reveals not just the ingredients, but the rich history and careful craftsmanship behind every bite. Whether you prefer the classic Whoppers, the extra-malty Maltesers, or an artisanal variety, the unique combination of creamy and crunchy ensures their place in confectionery history.

How are malted milk balls made? An Overview of the Process

Malting the Barley: Barley grains are allowed to germinate, a process that converts starches into sugars and develops the unique malty flavor.
Creating the Powder: The germinated barley is dried, ground into a powder, and then blended with wheat flour and powdered milk.
Mixing the Center: The malt powder is mixed with a sweet syrup to form a malleable, dough-like consistency.
Achieving the Crunch: The mixture is cooked under vacuum pressure, causing it to expand and create a light, porous, and crispy texture.
Cooling and Coating: The aerated centers are cooled and then enrobed in a chocolate or other flavored coating.
Setting and Packaging: The coated balls are cooled again to set the chocolate before being packaged for distribution.

The Versatility of Malt: More Than Just Candy

The unique flavor of malt has found its way into many other food products beyond just malted milk balls. From beverages to baked goods, the possibilities are vast.

Milkshakes: Adding malted milk powder to a milkshake provides a distinctive nutty flavor and a creamier texture. The term "malt shop" comes from this popular soda fountain treat.
Baking: Malted milk powder can be incorporated into brownies, cookies, or cakes to add a rich, complex flavor profile.
Dessert Toppings: Crushed malted milk balls can serve as a crunchy topping for ice cream, cupcakes, or pies.
Cereal: Brands like Milo have incorporated malt into cereals, offering a chocolatey and malty breakfast option.
Beverages: Hot beverages like Ovaltine use malt as a core ingredient, often marketed for its nutritional value and calming properties.

Frequently Asked Questions

Malted milk powder is a mixture of germinated barley, wheat flour, and powdered milk. The malting process breaks down the barley's starches into natural sugars, giving it a distinctively sweet, nutty flavor.

No, traditional malted milk balls are not gluten-free. They contain malt, which is typically derived from barley, as well as wheat flour in the center, both of which contain gluten.

The signature crunch comes from a vacuum-drying process. The malt-syrup mixture is cooked under low pressure, which causes it to expand and become light and porous, like a honeycomb.

Forrest Mars Sr. created the first mass-marketed chocolate-coated malt ball, called Maltesers, in the UK in 1936. Later, the American version, originally called Giants and now Whoppers, was introduced in 1939.

The intensity of the malt flavor can vary by brand due to different recipes and proportions of ingredients. For example, British Maltesers are often noted for a stronger malt taste than American Whoppers.

Yes, you can make homemade malted milk balls. A simple recipe involves mixing melted white chocolate with malted milk powder to form a dough, which is then shaped, chilled, and coated in another layer of chocolate.

No, some brands, like the American Whoppers, use a 'chocolaty coating' rather than pure chocolate. This coating typically contains hydrogenated palm kernel oil and other ingredients, differentiating it from the pure milk chocolate used by other brands.