It is 65% maltose, 30% complex carbs and 3% protein and is 50% less sweet than white sugar.
So these dessert sauces are NOT too sweet and the maltiness adds to another layer of deep flavors.
As you may imagine these are "grown up" dessert sauces.
Great on baked or steamed cake puddings; ice cream, topping cakes or pies, adding to fruit fools of mousses.
Great smothered over chocolate/lemon/ginger cakes.
If you cannot find malted barley syrup then by all means use liquid light (colored) honey or Tate & Lyle's Golden (Cane Sugar) Syrup.
Never use corn syrup.
Also the butter used in all these recipes is with salt, as it brings out the sweetness.
These are better stored in hot sterilized 8-10 ozs ( 1 cup-1/2 Imperial pint) jars, and vacuum sealed.
British Butterscotch Sauce
Makes 2 cups
1 cup packed brown sugar
1/2 stick butter (2 ozs)
4 tbsp hot water
8 tbsp evaporated milk
1tsp vanilla extract
1 cup barley malt syrup
In a heavy bottomed saucepan, heat the sugar, syrup and butter, over gentle heat until the sugar has dissolved.
Boil for 3 mins..stir gently.
Remove from heat, to a trivet or turn off the heat completely; and very carefully add the hot water, again do not stir (Stirring will encourage the sugar syrup to hit the pan wall and crystallise and make the butterscotch "set up" which is not wanted).
Cool a little then add the milk and extract and stir very gently to combine.
pack into hot sterilized jars and vacuum seal.
This sauce thickens as it cools.
Serve it hot or cold.
BRITISH STICKY TOFFEE PUDDING SAUCE
makes 3 cups
Sticky Toffee Pudding is a date based cake that is either steamed or baked with this sauce underneath, then to serve upturn and allow the sauce to flow over it..adding more hot sauce if you please.
1 1/3 cups packed dark brown sugar
2/3 cup butter
1/2 cup barley malt
1 cup double cream/heavy cream
2tbsp vanilla extract
in a heavy bottomed saucepan combine the sugar, butter and barley malt.
Bring to boil and then reduce heat to medium and boil for 3 mins, stirring gently.
Remove from heat and cool for 8mins.
gently stir in the room temp cream, and vanilla.
Mix well then pour into sterilized jars and vacuum seal..once opened this keeps in fridge for up to 3 weeks.
Unopened lasts 6-12 months in cold dark place.
you may add 2 tbsp any hard liquor: brandy, rum, whisky, before pouring into jars
Makes 2 1/2 cups
1 cup sugar
6 tbsp water
1/2 cup hot very strong coffee or espresso
4 tbsp barley malt syrup
4 tbsp butter
1 cup single cream or half & half
6 squares semi-sweet or dark chocolate- not cooking chocolate (1 1/2 cups chopped)
1tsp vanilla extract
in a heavy bottomed pan..mix the sugar and water and bring to boil over medium heat to dissolve the sugar.
Continue to gently boil until the water become thick and begins to turn golden.( approx. 7 mins)
Quickly remove from heat, and standing back, pour in the hot coffee, stirring well until all caramel has dissolved.
Stir in the butter, syrup gradually bring to boil. Stirring constantly then remove from heat.
Mix the chocolate, cream and vanilla in a heatproof bowl then slowly add the hot coffee syrup and blend well with a wooden spoon.
When chocolate has melted and everything ins smooth.
Pour into hot sterilized jars and vacuum seal.
Store when cold in cool dark place or fridge.
Serve this sauce gently warmed...place sealed jar in a bowl of hot water, to melt the cold sauce.
This is fantastic on fresh berries, cookies, and by the spoonful.
Try and keep these little jars of "Sinful Sauces" in your fridge, for at least a month..when more berries and fresh fruit becomes in season, and they make wonderful gifts......happy cooking.