Malt syrup is a thick, sweet syrup that is made from cereal grains of barley. Malt syrup is a common ingredient in home-brewed beer as well as in a number of other foods. It can be purchased easily at most grocery stores or made at home using only a few ingredients; it requires only a little previous cooking experience.
Purchase at least 2 lbs. of barely grains from a bake shop or home-brew supply store. Submerge the grains in a large pot of water for three to five days until they begin to sprout or germinate.
Take the grains from the pot by straining it. Separate and collect the sprouts from the grains, and use a food dehydrator to dry the sprouts for three to eight hours until the sprouts are dry and crisp.
Crush and mash the sprouts with a rolling pin and bake them in an oven at a low temperature, between 200 and 250 degrees Fahrenheit, until the srpouts have formed a thick dark syrup. Strain the syrup to remove impurities, and can or bottle the syrup to preserve it.
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Charlie Watkins is a humorist and musician from Austin, Texas, currently living in Los Angeles. Since 2000, his writing has appeared in "Creative Loafing Savannah," "Savannah Connect" and a variety of other periodicals across the southern United States. He holds a B.A. in English writing from Saint Edward's University. His comedy can be heard on Itunes and seen on Comedy Central.