While looking for Holiday-themed treats on Pinterest, I came across multiple representations of the idea to bag malted milk balls, with one red, to imitate Reindeer Noses. However, none that I saw had a recipe for how to make malted milk balls. So I was determined to find a way to make the Reindeer Noses myself—even if they didn’t come out in a perfectly round ball.
Makes 100 Malt Balls
• 3 Cups White Chocolate Chips
• 4 ¾ Cups Malted Milk
• 1 Cup Milk Chocolate Chips
• 1 Cup Semi-Sweet Chocolate Chips
• 3 Tablespoon Vegetable Shortening (sectioned by Tablespoon)
• 1 Bag of Red Gum Balls*
*I found a bag of red gum balls at a local party supply store. Alternatively, you can easily add red gel food coloring to 6 ounces of white chocolate, to dip a few malt balls and make Rudolph’s red nose.
Begin by measuring out the malted milk and set it aside. Line a large cookie sheet with wax or parchment paper. In a glass bowl, melt the white chocolate chips and 1 tablespoon of shortening, by microwaving for 90 seconds, stir, and replace in the microwave for 15 second increments until thoroughly melted. I find that the microwave works best because the chocolate doesn’t scald, and also, what you are dipping (later) is less likely to melt by contact. Slowly pour a portion of the malted milk into the melted white chocolate, by about ¾ cup at a time, and whisk away! By the time you have added all of the malted milk powder, the mixture will resemble pie dough, and will begin pulling away from the side of the bowl.
Next, rub a bit of malt powder on your left palm, and use a teaspoon to portion a bit of the mix into the same hand. Roll the portion into a ball and place on the cookie sheet to dry. Continue this process until there is no mixture left. After 4-5 minutes, the dough may become hard to work with, this is indication that the chocolate is hardening too early—simply pop back into the microwave for another 15 seconds, stir, and continue. Allow the malted balls to dry for twenty minutes.
Split the malt balls into two portions, one for milk chocolate dipping, and the other for semi-sweet chocolate dipping. In another glass bowl, melt the milk chocolate with 1 tablespoon of shortening, using the same method as the white chocolate. Press each malt ball into the mixture. Using a fork, roll to cover, and promptly lift, and set to dry on the cookie sheet. Repeat the same process with the semi-sweet chocolate. Allow to dry for at least two hours.
Store-bought malted milk balls have a crunch created by a vacuum, which I couldn’t get quite right. However, these homemade malted milk balls taste even better! Bag these treats up with one red gum ball in each bag, to complete the idea of collecting Reindeer Noses—including Rudolph! To the children in the group that I gave these to, I had a little tall-tale I told about Reindeer shedding their noses just before winter, in order to guide Santa’s sleigh with a new one each Christmas. On the label and tag of each bag, my dog Bazooka was credited with wrangling the noses.
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