Malt balls are spherical candies with a crunchy, aerated malted milk center coated in chocolate or a flavored shell.
If you’ve ever opened a box of Whoppers or grabbed a handful from a bulk candy bin, you’ve met a malt ball. These small spheres combine a distinctive nutty, malty crunch with a sweet outer coating. They’ve been a staple in American candy aisles for decades, and their unique texture and flavor set them apart from ordinary chocolate candies.
What Are Malt Balls Made Of?
Malt balls get their signature texture and taste from their center. The core is made from malted milk powder—a dried mix of malted barley, wheat flour, and evaporated whole milk. During production, the mixture is vacuum-dried, creating a light, honeycomb-like interior full of tiny air bubbles. That aeration is what gives malt balls their characteristic crunch.
The standard US malt ball, Whoppers, measures about 3/4 inch (20 mm) in diameter and uses an artificially flavored “non-chocolate” coating rather than pure chocolate. Other versions use real milk chocolate, dark chocolate, or flavored shells like strawberry and peanut butter. The flavor is nutty and hearty with a slight tang from the malt, balanced by the sweetness of the coating.
History of Malted Milk and Malt Balls
The story of malt balls begins with malted milk powder itself. William Horlick invented the powder in 1887, originally marketing it as an infant and health food. Decades later, in 1936, Forrest Mars created the chocolate-covered version in England, later named Maltesers. The candy crossed into the US in 1939 as “Giants,” then was renamed Whoppers in 1949. The familiar milk carton box arrived in 1952, and Hershey purchased the brand in 1996.
How to Make Malt Balls at Home
You can make a copycat version at home, though the texture won’t be identical to the commercial vacuum-dried version. Melt 6 ounces of white chocolate over low heat, then stir in 6 to 8 tablespoons of malted milk powder one tablespoon at a time until the dough is stiff enough to roll. Shape into 1/2-inch balls, freeze for 10 minutes, then dip in melted milk or dark chocolate. Refrigerate until set and store in an airtight container in the fridge. The result is a denser, fudgier malt ball than store-bought, but just as flavorful.
For a crisper result, try the meringue method: beat an egg white with sugar and cream of tartar, fold in malted powder, pipe small dots onto a baking sheet, and bake at 265°F for 15–20 minutes. This dries the center into a lighter bite.
Nutrition, Allergens, and Practical Notes
Malt balls provide small amounts of fiber, protein, and calcium from the milk and wheat in the center. However, they are high in sugar and not a healthy snack choice for regular consumption. The real catch lies in allergens. The center contains milk, wheat (gluten), and barley, making standard malt balls unsuitable for vegan, dairy-free, or gluten-free diets without a specific specialty brand.
If you’re ready to buy, our guide to the best chocolate malt balls covers top-rated brands and where to find them.
One more thing to watch for: don’t confuse malted milk powder (which contains milk) with plain malt powder (which can be dairy-free). Check the label if you’re avoiding dairy.
FAQs
Are Whoppers real chocolate?
No. Despite their chocolate-like appearance, Whoppers use an artificially flavored “non-chocolate coating” rather than pure chocolate. The center is genuine malted milk, but the shell is a chocolate-flavored alternative.
What’s the difference between Maltesers and Whoppers?
Maltesers, made by Mars, use a real milk chocolate coating and are most popular in the UK and Australia. Whoppers, made by Hershey, use a non-chocolate coating and dominate the US market. The centers are similar, but the coatings differ.
Can I eat malt balls if I’m lactose intolerant?
Standard malt balls contain milk in both the center and coating, so they are not safe for lactose intolerant individuals. Some specialty dairy-free malted milk balls exist, but you would need to check the ingredients carefully for a safe alternative.
References & Sources
- Wikipedia. “Whoppers.” Provides ingredient composition, production method (vacuum-drying/aeration), and the brand’s history from 1936 through Hershey’s acquisition in 1996.
- Wikipedia. “Malted milk.” Covers the invention of malted milk powder by William Horlick in 1887, its ingredient list, and its expansion beyond beverages.
Mo Maruf
I created WellFizz to bridge the gap between vague wellness advice and actionable solutions. My mission is simple: to decode the research and give you practical tools you can actually use.
Beyond the data, I am a passionate traveler. I believe that stepping away from the screen to explore new environments is essential for mental clarity and physical vitality.