Vanilla malt marshmallows

1.Stir glucose, 250gm sugar and 100ml water in a small saucepan over medium-high heat until sugar dissolves, bring to the boil and cook until mixture reaches 118C on a sugar thermometer (3-5 minutes). Once sugar syrup reaches 118C, whisk eggwhite and a pinch of salt in an electric mixer until soft peaks form, then gradually add remaining sugar and whisk until glossy.

2.Continue cooking sugar syrup until it reaches 127C (6-8 minutes). Meanwhile, stir malted milk powder and 40ml hot water in a bowl until smooth, then add to syrup, bring back to the boil and cook until mixture reaches 121C (4-5 minutes). Remove from heat, squeeze excess water from gelatine, add to syrup and stir to combine. Gradually pour syrup into eggwhite mixture, whisking continuously on medium speed, then add vanilla seeds and whisk at high speed until cool and thick (10-12 minutes). Spoon into a 20cm square cake tin lined with baking paper, smooth top, and stand at room temperature until set (2-3 hours).

3.For malted sugar, sieve ingredients into a tray to combine.

4.Turn marshmallow out onto a sheet of baking paper dusted with malted sugar. Cut into cubes (around 2.5cm) with a knife dipped in hot water, toss in malted sugar to coat, then store in an airtight container in extra malted sugar, until required. Marshmallows will keep for 2 weeks.