Malted Milk Marshmallows

Preparation info

  • Difficulty


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By Brent Savage

Published 2010

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  • 40 g ( oz) liquid glucose
  • 100 g ( oz) caster (superfine) sugar
  • sheets gelatine, titanium strength
  • 75 g ( oz) egg white (about 3 eggs)
  • 70 g (2⅔ oz) powdered milk
  • 25 ml ( fl oz) milk
  • 25 g ( oz) malt powder


Place the glucose, sugar and 50 ml ( fl oz) of water in a saucepan and heat to 117°C (243°F).

Soak the gelatine in cold water for 5 minutes or until softened, then squeeze out the excess water. Place the gelatine in a double boiler over simmering water and stir until dissolved.

Meanwhile, place the egg white and powdered milk in the bowl of an electric mixer and whisk until stiff peaks form. While whisking continuously at high speed, add the hot sugar syrup, then the melted gelatine and whisk for 15–20 minutes or until cooled. Lay a 50 × 40 cm (20 × 16 inch) double layer of plastic wrap on a work surface. Using a spatula, spread the mixture evenly over the plastic wrap, leaving a 10 cm (4 inch) border on each side. Using the plastic wrap as a guide, roll the marshmallow up lengthways into a cylinder. Tie the ends tightly to secure and refrigerate for 1–2 hours or until set.

Remove from the fridge and remove the plastic wrap. Cut into 2.5 cm (1 inch) long pieces.

When ready to serve, use a blowtorch to toast the marshmallows, then sprinkle with the malt powder.