Substitutions for malt extract include sorghum syrup, brown rice syrup, honey and molasses. Sorghum syrup and honey provide enough yeast nutrients to support fermentation in place of malt in beer brewing, while brown rice syrup replaces malt extract in baking.
Malt extract is a condensed form of germinated and cured barley. Malt extract can be both a powder and a liquid. Liquid malt extract, which is created by expressing the barley kernels with water, is also called malt syrup. Dry malt extract is made by heating the liquid extract in order to evaporate all water. Other than the lack of water, dry malt extract has the same compounds and properties as liquid extract.