I decided to make Buffalo style sponge candy today, then got the idea to try to recreate milk chocolate Whopper candy.
Based on the consistency of Whoppers, I assumed it was a slightly more dense variant of traditional sponge candy. That is, in a nutshell, bring sugar/corn syrup to 300 degrees, add baking soda and/or a bit of vinegar, dump into a pan.
So I tried that, and figured, what the heck, sugar is cheap, I'll use way too much malt powder and see what effect it has on the texture. So to 3 cups sugar, I added about 1 cup of malt powder (sifted with the baking soda before adding to boiling syrup).
Texture isn't so off, but there's no detectable malt flavor. So my question is, do I up the malt powder to what I suspect will be an unsustainable level, or does the flavor go bye-bye at such high heat?
Can't find any "real" recipes online. Melting white chocolate and adding malt powder is not a Whopper.