What is a malted milk ball made of? The ingredients revealed

Invented in 1887, malted milk powder was originally a health food supplement before evolving into the beloved confectionery core of what is a malted milk ball made of. This classic candy is known for its unique, crunchy texture and distinct malty flavor, which comes from a blend of a few key ingredients.

Quick Summary

Malted milk balls consist of a crisp, porous center made from malted barley, wheat flour, and milk powder, which is enrobed in a smooth chocolate or flavored confectionery coating. This combination gives the snack its signature crunch and sweet, toasty flavor.

Key Points

• Malted Center Ingredients: The core of a malted milk ball is made from malted barley, wheat flour, and milk powder, which are combined with sweeteners like corn syrup.

• The Malting Process: The malty, toasty flavor comes from germinated barley grain, which is dried and ground into a powder after sprouting activates its enzymes and creates sugar.

• Porous Texture: The classic crunchy texture is achieved by drying the malted center mixture using specific techniques that create a porous, light, and airy structure.

• Coating Variations: While traditionally covered in milk chocolate, malted milk balls can feature various coatings, including dark chocolate, white chocolate, peanut butter, and colored candy shells.

• History as a Health Product: The origin of malted milk powder traces back to 1887 when it was created as a health food supplement, not as a candy ingredient.

• Easy Homemade Versions: It is possible to recreate the essence of a malted milk ball at home by combining white chocolate, malted milk powder, and a dipping chocolate.

The Core: The Malted Center

The most distinctive part of a malted milk ball is its light, airy, and crunchy core. This center is made from malted milk powder, a crucial component that was originally developed in the late 19th century as a nutritious health supplement. The powder itself is a mixture of several ingredients:

• Malted Barley: Barley grains are soaked in water to trigger germination, a process called malting. This sprouting process produces enzymes that break down the grain's starch into sugars like maltose, giving it a naturally sweet, toasty flavor. The grain is then dried and ground into a powder.
• Wheat Flour: This ingredient is combined with the malted barley powder to create the structural base of the crunchy center.
• Powdered Milk: Evaporated or powdered whole milk is added to the mixture, providing the classic milky taste and contributing to the candy's texture.
• Sugar and Corn Syrup: Sweeteners are combined with the malted milk powder to form the pliable mixture that is then rolled into balls. This syrup base helps bind the powders together before they are dried and coated.

The process of creating the crunchy center is what gives the malted milk ball its satisfying porosity. The mixture is often dried using a specialized technique that creates a light, sponge-like structure, ensuring that it crunches rather than crumbling.

The Outer Layer: The Chocolate Coating

The malted core is then enrobed in a smooth coating, most often chocolate. For classic varieties like Whoppers, this is a milk chocolate or chocolate-flavored confectionery coating. The ingredients for the coating vary by brand but generally include:

• Sugar: The primary sweetening agent.
• Cocoa Powder or Cocoa Liquor: Provides the chocolate flavor.
• Milk Solids: Gives milk chocolate its creamy texture and taste.
• Vegetable Fats: Often used in confectionery coatings to achieve a desired texture and gloss. Ingredients like hydrogenated palm kernel oil are common.
• Emulsifiers: Ingredients like soy lecithin help to create a smooth, consistent texture and prevent the coating from becoming grainy.
• Flavorings: Vanilla is a common addition to enhance the chocolate profile.

Varied Coatings and Flavors

While milk chocolate is the traditional choice, the confectionery world has expanded the malted milk ball to include numerous other coatings and flavors. Some popular variations include:

• Dark chocolate
• White chocolate
• Peanut butter coating
• Strawberry or other fruit-flavored coatings
• Custom-colored candy coatings for holidays like Easter or Christmas

The Malting Process: A Deeper Look

For those interested in the 'why' behind the malty flavor, understanding the malting process is key. It involves three primary steps:

1. Steeping: The grain, usually barley, is soaked in water for several days. This process increases the moisture content and triggers germination.
2. Germination: The moistened grain is allowed to sprout under controlled conditions. This activates enzymes that convert the grain's starches into simple sugars like maltose. This is where the distinct sweet and toasty malt flavor is created.
3. Kilning: The sprouted grain is heated and dried to stop the germination process. The temperature and duration of kilning can be adjusted to produce different flavors, from light and sweet to darker and more robust.

After kilning, the grain is ground into the fine, sweet-smelling powder that is used in the center of the malted milk ball, as well as in milkshakes, baked goods, and other applications.

Malted Milk Balls vs. Other Chocolate Candies

To appreciate the unique composition of a malted milk ball, it is helpful to compare it to other popular chocolate-covered candies. The table below highlights some of the key differences in ingredients, texture, and flavor profile.

Feature	Malted Milk Ball (e.g., Whoppers)	Chocolate Bar (e.g., Hershey's)	Non-Malted Chocolate Candy (e.g., M&Ms)
Core/Center	Porous, crunchy malted milk powder blend	Solid chocolate	Varies (e.g., peanut, caramel, chocolate)
Texture	Crunchy, light, and airy	Smooth and creamy, solid	Crunchy shell, chewy or solid center
Primary Flavor	Malty, sweet, and toasty	Sweet, rich cocoa	Sweet, often nutty or caramel-like
Key Ingredients	Malted milk powder, sugar, coatings	Sugar, milk, cocoa butter, chocolate	Sugar, cocoa, nuts, various fillings
Mouthfeel	Distinctive melt-in-the-mouth crispiness	Melts smoothly in the mouth	Combines crunch and chewiness

How to Make Homemade Malted Milk Balls

Making malted milk balls at home can be a fun and rewarding process. While commercial products use industrial techniques for the perfect porous center, a simplified, yet delicious, version can be made with a few ingredients. Here is a basic recipe:

Ingredients:

• White chocolate chips
• Malted milk powder
• Pilsner dehydrated malt extract (for an extra malty flavor, optional)
• Salt
• Dark or milk chocolate for dipping

Instructions:

1. Melt the white chocolate: In a double boiler or microwave, melt the white chocolate chips until smooth, being careful not to overheat.
2. Mix in powders: Gradually stir in the malted milk powder (and dehydrated malt extract, if using) and a pinch of salt until the mixture is thick and stiff.
3. Form the balls: Allow the mixture to cool slightly, then roll it into small, bite-sized balls and place them on a parchment-lined baking sheet.
4. Freeze: Place the tray in the freezer for about 10 minutes to firm the centers.
5. Dip in chocolate: Melt your preferred dipping chocolate (dark or milk). Dip each frozen malted center into the melted chocolate, letting any excess drip off.
6. Set: Place the chocolate-covered balls back on the parchment paper and let them set completely. For a quicker set, you can put them in the refrigerator.

Conclusion

The simple yet effective combination of malted milk powder and a chocolate coating is what makes the malted milk ball a timeless treat. The journey from a health supplement in the late 19th century to a beloved snack highlights how a simple ingredient, malt, can be transformed into a unique and crave-worthy confection. Whether you enjoy the classic version or one of its many modern variations, the delightful crunch and sweet, toasty flavor of the malted milk ball are a testament to the satisfying power of its simple ingredients. For more details on the history of this classic candy, visit the Wockenfuss Candies website.

Frequently Asked Questions

What is the key ingredient that gives a malted milk ball its flavor?

The distinct, nutty, and sweet flavor comes from malted milk powder. This powder is a combination of malted barley, wheat flour, and powdered milk.

How is the crunchy, airy texture of a malted milk ball created?

The porous texture is created during the drying process of the malted center mixture. A specialized technique removes moisture and creates a light, honeycomb-like structure that gives it its signature crunch.

What are the common coatings used for malted milk balls?

The most common coating is milk chocolate, but variations include dark chocolate, white chocolate, and other confectionery coatings, like peanut butter or various colors for holidays.

Are Whoppers the same as malted milk balls?

Yes, Whoppers are a well-known brand of malted milk balls. They were first introduced in the U.S. in 1939 under the name 'Giants' and were later renamed Whoppers.

Was malted milk powder always used in candy?

No, malted milk powder was not originally intended for candy. It was invented in 1887 by William Horlick as a nutritious health supplement.

Can I make malted milk balls if I don't have malted milk powder?

While you can create similar confections, the distinctive flavor comes directly from malted milk powder. For an authentic taste, it is a key ingredient. The process is straightforward with the right ingredients.

Why are some malted milk balls sold in a milk carton-style box?

The iconic milk carton-style packaging, which dates back to the 1950s for brands like Whoppers, is a clever nod to one of the candy's core ingredients: powdered milk.