I'm planning to make a cake based on the Zero Candy Bar for father's day, because it's my dad's favorite and they aren't always available in stores around here.
The nougat in the Zero bar is slightly chocolatey, but has a much stronger malt flavor and is very chewy as well--especially compared to the nougat in a Milky Way bar, for example. So I've been trying to research different nougat recipes. I've found different chocolate malt nougat recipes using malted milk powder, but I don't have any of that. My mom's a home-brewer, so I have actual powdered Malt extract.
I might try the recipe as stated first--to see if it's good enough as is, but what might happen if I replace part or all of the white sugar with my malt extract? I know they're different chemically which means they might (will?) react differently to heat, but I can't find much information on malt extract being using to make candy at all. Does it have a hardball stage?
The only nougat recipe I could find using just malt syrup/extract does not say anything about its resulting texture.
Can anyone give me solid information before I go flying off into the great molten-sugar unknown this weekend?
The more of my egg white stash I waste, the longer it will be until I can make macarons again, and that's no joke.