The 5 Best Malt Syrup Substitutes

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Many individuals dislike the taste 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.

Fortunately 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?

The 5 Best Substitutes for Malt Syrup

Malt syrup, also known as malt extract, is a thick liquid made from sprouted barley or other grain.

It has a rich brown hue and a sweet and malty flavor.

Most commercial malt syrups are made from corn or rice instead of wheat.

They taste similar but are lighter in color.

Malt syrup is a primary ingredient in brewing beer, giving it its malt flavor.

Its also used to add a rich, caramelized flavor to candies and baked goods such as English toffee or crme brle.

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 available in both bottles and cans.

The 5 Best Substitutes for Malt Syrup

Its typically found near the bottle gums and spices or baking supplies in grocery stores.

1 – Molasses

Its typically found near the bottle gums and spices or baking supplies in grocery stores.

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, its 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 making cakes, use a cup of honey instead 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’s even in wines and other fermented drinks.

Maltose is regarded less sweet than ordinary sugar in terms of flavor.

It does, however, have the same number 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

Maple syrup is the last replacement on our list.

Maple syrup is a traditional North American sweetener made from sugar maple tree sap.

In addition, its 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 flavor, maple syrup is nutty.

Additionally, it is 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

Brown rice syrup is the ultimate alternative.

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 cant find or dont 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 youre craving a sweet, dont spend a fortune on malt syrup.

Instead, use one of the above-mentioned replacements.


What is a substitute for malt syrup in bagels?

Brown Sugar: Bakeries use barley malt syrup to sweeten the bagel dough– it can be a little difficult to find, but brown sugar is a fine substitute.

How do I substitute molasses for malt syrup?

3 cup of molasses.If you’re using barley malt syrup as a replacement for molasses you’ll need to increase the amount. If you want the same level of sweetness you’ll need 1 cup of barley malt for every 2

Can I substitute maple syrup for malt syrup?

In terms of flavor, maple syrup is nutty. Furthermore, it’s also sweeter than malt syrup. What exactly is this? One cup of maple syrup may be substituted for one cup of malt syrup in most recipes.

What can I use instead of malt flavor?

Malt extract is a key ingredient in many baking recipes, providing both sweetness and flavor. If you’re looking for a malt extract substitute, you can use honey, molasses, or corn syrup. Each of these substitutes will add sweetness to your recipe, but they will also change the flavor profile slightly.

Can you make bagels without malt syrup?

That said, bagels do usually feature one other distinctive ingredient: barley malt. While this may seem like an exotic, hard-to-find product, it’s actually commonly available at most supermarkets, usually labeled “barley malt syrup.” If you can’t find it, simply substitute an equal amount of honey.

How do you make malt syrup?

It’s made by malting barley grains, an elaborate procedure that starts by sprouting the barley and ends by heating the sprouts slowly in brewing vats to make a syrup (this syrup, called wort, is the brewer’s malt used to make beer).

What does malt syrup do in baking?

Non-diastatic malt powder and barley malt syrup will boost the sweetness and color of your baked goods. Diastatic malt powder will do all of that, plus your dough will rise faster. If you’re adding it to a recipe that doesn’t originally call for it, the recommended quantity is around 0.2% of the flour’s weight.

Can I use sugar instead of malt syrup?

4 for each cup of malt consumed.Substitute 1:1 for honey, molasses, sugar and other sweeteners. When substituting for sugar, other liquid ingredients should be reduced by 1

What is another name for malt syrup?

Barley malt syrup is sometimes used in combination with other natural sweeteners to lend a malt flavor. Also called “barley malt extract” (or just malt syrup), barley malt syrup is made from malted barley, though there are instances of mislabeling where merchants use other grains or corn syrup in production.

What are the 2 types of malt syrup?

Two forms of malt extract are used by brewers: liquid malt extract (LME), containing about 20% water, and dry malt extract (DME), dehydrated to 2% water. LME is a thick syrup that typically gives off more pleasant flavors than its counterpart, while DME provides better consistency in color.

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