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What a useless video.

Yum

Hi quick question, is it ok if i reduce the amount of sugar?

Dear Jessica, are really the same as the original? I live in Greece, I found malt powder and I want to try your recipe. Would I be satisfied with this recipe? I love maltesers just like you do :)

Mars, the makers of Maltesers, were never very honest about their malteser centres. Made at the Horlicks Factory in Slough, (then in Buckinghamshire) now in the Royal County 0f Berkshire. Horlicks in now owned by India. As far as I was aware, Horlicks, Stoke Poges Lane, Slough, had the original recipe, Mars just kept it quiet, that they were not the manufacturers of the Malteser Centres. I worked at Horlicks back in the day, so that is how I know.

0:29 wait...is that it😒

This sucks. What a waste of 30 seconds.

Ummmm... The inside of a Malteser is honeycomb... Or am I wrong?

1. FLIP I LOVE TUC BISCUITS AND FORGOT HOW MUCH 2. Beautiful video. Well done!

Video hurts my eyes. The place is beautiful but the video doesn't give it justice. It was just too fast.

I have been vehemently trying to come up with a recipe for recreating Maltesers aka milk chocolate covered malt milk balls for the last couple of months. I am putting some finishing touches on a blog post for a new blog I am creating centring around reverse engineering popular foods and sharing the recipes. To anyone else as passionate as I am looking for a Malteser recipe, the trick is to make the centre using a sponge candy recipe like this one I found here: www.food.com/recipe/sponge-candy-just-like-malt-balls-489284 - and then add in malt powder to your liking. The sponge candy is created by a sugary foam which then sets. This gives you the honeycomb melt in your mouth taste. I adapted the above recipe to create more of a sponge candied malt biscuit which I will share shortly on a yet to be announced blog. I will also detail how to make rounded moulds or where to get them as well to get that rounded malt ball and how to temper the chocolate for a smooth even coating. I obtained this information specifically from an American foods vendor who make their own malt balls and I asked for some help with ratios and ingredients. They said they used a variation of a basic sponge candy recipe, but added in commercial raising agents to prevent it from over-foaming and more of a biscuit like exterior and soft honeycomb interior. The meringue method described in this video works, but I personally found it to taste slightly egg whitey and not have that sugary honeycomb like melting texture that a Malteser has. Not to mention making great meringues is hard, they're so temperamental if you don't have the luxury of a stand mixer to whip those whites to the appropriate consistency.

I'm afraid that this video is next to useless as it doesn't actually tell you the quantities of ingredients for describe an actually method.

Could you tell us the ingredients and how we make these please? The video is too short