The New England Confectionery Co.
Malted Milk Balls
What it is
These are classic malted milk balls. They feature a crunchy malted milk center coated in a sweet, smooth chocolate shell. The combination of textures and flavors makes them a popular treat. They are often enjoyed as a snack or a small dessert. The malted milk powder gives them a distinctive, slightly malty taste that is different from plain chocolate candies. This confection has been a favorite for many years.
How people cook with it
Malted milk balls can be enjoyed on their own or incorporated into various desserts. Their unique flavor profile adds an interesting dimension to sweet creations.
- Snack on them directly
- Add to ice cream sundaes
- Crush for cookie toppings
- Mix into baked goods
Malted milk balls are primarily eaten as a standalone candy. For baking, they can be roughly chopped or even finely crushed. When chopped, they can be folded into cookie dough or brownie batter, adding pockets of malted chocolate flavor and a slight crunch. If crushed into a powder, they can be used as a topping for cakes, cupcakes, or even as a coating for other confections. They also pair well with coffee or tea as a sweet accompaniment. Their distinct flavor makes them a versatile addition to many sweet applications.
How it differs from similar foods
Unlike plain chocolate candies, malted milk balls contain malted milk powder, which provides a unique, slightly savory and malty flavor. This powder also contributes to a different texture in the center, often being more granular and airy than a solid chocolate filling. The combination creates a taste experience that is distinct from simple chocolate.
Who it is for
People who enjoy classic candies and unique flavor combinations often reach for these.
How to keep the rest
To keep the rest of these malted milk balls fresh, store them in a cool, dry place away from direct sunlight. Ensure the packaging is sealed tightly to prevent them from drying out or absorbing moisture. Avoid storing them in humid environments, as this can affect the chocolate coating and the malted center.