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Malted Milk Candies


  • 3 egg whites room temperature
  • 1/2 tsp cream of tartar
  • 1/3 C powdered sugar
  • 1/3 C powdered milk
  • 1/3 C barley malt powder found in most health food stores
  • 1 tbsp cocoa powder
  • 1 10 oz pkg milk chocolate chips


  • Preheat oven to 175 degrees F.
  • In the bowl of a stand mixer fitted with the wire whisk, beat the egg whites and cream of tartar on med until soft peaks are formed.
  • Sift the powdered sugar, powdered milk, barley powder and cocoa powder together and divide the mixture in half.
  • Turn the mixer on med/hi and add one half of the sifted ingredients to the mixing bowl, one tablespoon at a time.
  • When the mixture comes to stiff peaks, turn the mixer off and remove the bowl. Fold in the other half of the dry ingredient mixture until well incorporated.
  • Place the mixture into a piping bag and pipe out candies onto a baking sheet, lined with parchment paper.
  • Bake in oven for two hours.
  • Turn oven off and prop the door open slightly. Allow to cool for one hour.
  • Melt the chocolate chips in a double boiler or in the microwave.
  • Dip the cooled candies into the chocolate to cover and place back on the parchment paper to set up.
  • Once the chocolate has hardened, the candies are ready to eat.


Recipe by: Connie Murray @Happybellyfoodie.com