Place the liquid maltose on a tray lined with a silicone mat and bake in a 220°C (425°F/Gas 7) oven until the maltose is vigorously bubbling. Remove the tray from the oven and allow the maltose to cool and set completely. Once set, break it up and put it in an upright blender. Blend until a fine powder is formed. Sieve through a medium–fine sieve and store the powder in an airtight container until required.
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