Heat the milk and glucose to 85°C (185°F). Froth with a stick blender. Using a slotted spoon, scoop off the froth—making sure you drain any run-off—and place the froth on a tray lined with silicone paper. Dry in an 80°C (175°F/Gas ¼–½) oven for 30–40 minutes or until dry and brittle.
Store in an airtight container until required.
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