By Charlie Watkins

Malt syrup is a thick, sweet syrup that is made from cereal grains of barley. Malt syrup is a common ingredient in home-brewed beer as well as in a number of other foods. It can be purchased easily at most grocery stores or made at home using only a few ingredients; it requires only a little previous cooking experience.

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Barley is used in many different foods recipes.

Step 1

Purchase at least 2 lbs. of barely grains from a bake shop or home-brew supply store. Submerge the grains in a large pot of water for three to five days until they begin to sprout or germinate.

Step 2

Take the grains from the pot by straining it. Separate and collect the sprouts from the grains, and use a food dehydrator to dry the sprouts for three to eight hours until the sprouts are dry and crisp.

Step 3

Crush and mash the sprouts with a rolling pin and bake them in an oven at a low temperature, between 200 and 250 degrees Fahrenheit, until the srpouts have formed a thick dark syrup. Strain the syrup to remove impurities, and can or bottle the syrup to preserve it.