12 Malt Extract Baking Substitutes

If you’re trying to cut back on your sugar intake, but still want to bake some delicious treats, you might be wondering what baking substitutes you can use in place of malt extract.

Malt extract is a key ingredient in many recipes for baked goods, but it can be difficult to find in stores.

If you’re looking for a malt extract substitute for baking, there are a few options you can try.

In this article, we’ll explore a few of the best substitutes for malt extract, so you can get baking without any hiccups.

12 Malt Extract Baking Substitutes

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.

Also, malt extract is a baking ingredient that can be hard to find, but luckily there are plenty of substitutes.

Here are 12 malt extract baking substitutes:

1. Corn syrup

This is one of the most common substitutes for malt extract since it has a very similar taste.

The consistency is also very similar, so it should work well in most recipes.

You can also add other ingredients to corn syrup to create a more complex flavor.

For example, adding chocolate or caramel to corn syrup will give it a richer flavor.

Some tips for using corn syrup as a substitute for malt extract:

• Use the same amount of corn syrup as you would malt extract.
• You can add other ingredients to corn syrup to create a more complex flavor. For example, adding chocolate or caramel to corn syrup will give it a richer flavor.
• If the recipe calls for heated malt extract, heat the corn syrup until it is warm before adding it to the recipe.

2. Golden syrup

The next alternative on our list is golden syrup.

This sticky sweetener is made from sugar cane and is popular in many countries.

It has a deep golden color and a rich, sweet flavor.

Golden syrup is often used in baking and can be a great substitute for malt extract.

The consistency of golden syrup is similar to honey, but it is not as thick.

You can use it in baking recipes that call for malt extract, but you may need to add a little extra liquid to the recipe.

Golden syrup will also work well in candy and frosting recipes.

If you are using golden syrup as a substitute for malt extract, keep in mind that it is sweeter than malt extract.

You may want to start with a smaller amount and add more to taste.

You can also add other ingredients to balance out the sweetness, such as cocoa powder or spices.

3. Light corn syrup

Light corn syrup is similar to dark corn syrup except it has less color intensity and sweetness than dark corn syrup does—so it’s not as dark or sweet as dark corn syrup!

Use light corn syrup in any recipe where you would normally use dark corn syrup but don’t want an intense flavor profile (like when making frostings).

4. Molasses

If you haven’t heard of this malt extract substitute, it’s time to check it out!

Molasses is a thick, syrupy sweetener made from boiled down sugarcane or sugar beets.

It has a deep, rich flavor that can be used in baking or cooking.

The consistency of molasses is similar to that of honey or syrup.

It can be used as a 1:1 substitute for malt extract in baking.

Other ingredients that can be added to molasses include sugar, spices, and flavorings.

Here are some tips for using molasses:

• When substituting molasses for malt extract, use a 1:1 ratio.
• Molasses can be used in baking or cooking.
• It has a deep, rich flavor that can be used in baking or cooking.
• Other ingredients that can be added to molasses include sugar, spices, and flavorings.

5. Maple syrup

Maple syrup is another great substitute for malt extract.

It’s made from the sap of maple trees and has a unique, sweet flavor.

You can use it in any recipe that calls for malt extract, like cookies or cakes.

6. Honey

Yes, honey can be used as a malt extract substitute for baking.

It has a similar sweetness and can provide the same moisture to baked goods.

The consistency of honey is thinner than malt extract, so you may need to use less of it.

You can also add other ingredients to thin it out, such as water or milk.

When using honey as a malt extract substitute, it’s important to use a higher ratio of honey to water.

For example, use 1 cup of honey for every 2 cups of water.

This will help to ensure that your baked goods are properly moistened.

7. Brown sugar

Brown sugar is made by adding molasses to white sugar, so it has some of the same benefits as molasses—it’s less processed than white sugar and has more nutrients than white sugar.

However, since brown sugar is usually made with granulated white sugar as its base product, there are also some downsides: it doesn’t add any extra moisture or texture to your baked goods like molasses would (potentially causing them to dry out), and it has slightly higher levels of calories and fat than molasses does (making it more unhealthy).

8. White sugar

White sugar can be used in place of malt extract, though it won’t add much flavor to your recipe.

It’s a granulated sugar that’s made from sugar cane or sugar beets.

You can use it in any recipe that calls for malt extract.

9. Applesauce

If you’re looking for a natural alternative, why not try applesauce?

It’s lower in sugar than malt extract, and it has a lovely sweetness that will complement your baked goods.

The consistency is quite thick, so you may need to add a little water to thin it out.

Other ingredients that go well with applesauce include cinnamon, nutmeg, and cloves.

As for the ratio, a good rule of thumb is to use 1/2 cup of applesauce for every 1 cup of malt extract.

And if you’re looking for a little extra flavor, try adding a bit of lemon juice or vanilla extract.

10. Agave nectar

You’ve probably used this natural sweetener in your morning coffee or tea, but did you know that agave nectar is also an excellent substitute for malt extract in baking?

This sweetener has a milder flavor than malt extract, so it won’t overpower your baked goods.

It also has a thinner consistency, so you may need to add a little extra to your recipe to achieve the desired results.

Other ingredients that work well with agave nectar include honey, maple syrup, and brown sugar.

When substituting agave nectar for malt extract, use a 1:1 ratio.

So, if your recipe calls for 1 cup of malt extract, use 1 cup of agave nectar instead.

Some tips for using agave nectar as a malt extract substitute include adding it to your wet ingredients, such as eggs and milk, before adding it to your dry ingredients.

You can also heat the agave nectar slightly to make it easier to mix into your batter.

11. Jams and preserves

Another natural sweetener that can be used as a malt extract substitute is jam or preserves.

This option will add sweetness and body to your recipe, as well as a lovely fruit flavor.

The consistency of jam or preserves can vary, so be sure to check the label before using.

You may need to add a little water to thin out the jam or preserve, depending on what you are using it for.

Other ingredients such as spices or extracts can be added to enhance the flavor of your recipe.

When substituting jam or preserves for malt extract, use a 1:1 ratio.

12. Fruit juice

Fruit juice is commonly used in cooking and baking as a natural sweetener.

It can be used as a malt extract substitute in baking recipes.

Fruit juice has a sweet and tart flavor that can be used to enhance the flavor of baked goods.

The consistency of fruit juice is similar to that of malt extract, so it can be used as a direct substitute.

Other ingredients that can be added to fruit juice include spices, extracts, and zests.

When using fruit juice as a malt extract substitute, it is important to use a 1:1 ratio.

Some tips for using fruit juice as a malt extract substitute include adding it to recipes that call for a lot of liquid, and using it in recipes that are already very sweet.