Make Malt Sugar/Syrup
The most common grain to malt (which just means that the grain is sprouted, so that the sprouting process converts the grain’s starch into a sugar) is barley – but other grains like corn, wheat, etc. can also be malted.
The sprouted (malted) grain is then mixed with hot water in a container so that its sugars can leach into the water. The malt sugar water or wort can then be used to make beer or cooked down to a syrup for use as a sweetener.
The sprouting process is pretty straightforward and easy.
Here’s dmeckle showing you his method:
Here’s a step-by-step that includes the wort stage.
I don’t brew beer, but I do use barley malt syrup as a sweetener. As I’m already comfortable with sprouting, this should be an easy and cheaper way for our household to have the syrup.