Hello all,   I got a large bottle of dark malt syrup in my fridge. It is commonly used in making of dark beer. It has a slightly sweet yet savory flavor with strong nutty roasted smokiness (every time I taste it I'm reminded of campfire roasted potatoes) and obvious maltiness. I use it a lot when baking breads, as it gives great subtle flavor (and also slightly darker color). Many people use beer in dough for similar effect, but the syrup is cheaper and more convenient.   I'm sure it can be used