How Long Do Malted Milk Balls Last?

MALTED MILK BALLS, COMMERCIALLY PACKAGED OR PURCHASED IN BULK - UNOPENED OR OPENED PACKAGE

Pantry
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8-10 months
Refrigerator
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8-10 months
Freezer
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1 year

 

Shelf Life Tips

  • How long do malted milk balls last? The precise answer to that question depends to a large extent on storage conditions - keep malted milk balls in a cool, dry area.
  • To maximize the shelf life of malted milk balls after opening, place in tightly sealed airtight container or heavy-duty plastic bag.
  • How long do malted milk balls last at room temperature? Properly stored, malted milk balls will last for about 10 months at normal room temperature.
  • Should you refrigerate malted milk balls? In hot, humid environments, malted milk balls should be stored in the refrigerator.
  • How long do malted milk balls last in the refrigerator? malted milk balls will keep well for about 10 months in the refrigerator.
  • Can you freeze malted milk balls? Yes, freeze malted milk balls in airtight containers or heavy-duty freezer bags.
  • How long do malted milk balls last in the freezer? Properly stored, malted milk balls will maintain best quality for about 12 months, but will remain safe beyond that time.
  • The freezer time shown is for best quality only - malted milk balls that have been kept constantly frozen at 0°F will keep safe indefinitely.
  • Are malted milk balls safe to use after the "expiration" date on the package? Yes, provided they are properly stored, the package is undamaged and there are no signs of spoilage (see below) - commercially packaged malted milk balls will typically carry a "Best By," "Best if Used By," "Best Before," or "Best When Used By" date but this is not a safety date, it is the manufacturer's estimate of how long the malted milk balls will remain at peak quality.
  • How to tell if malted milk balls are bad or spoiled? The best way is to smell and look at the malted milk balls: discard any that have an off smell or appearance; if mold appears, discard the malted milk balls.

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