Vanilla milk with salted caramel marshmallows

A salty-sweet ripple of caramel through these marshmallows adds a sophisticated edge. Try them dunked into the warm vanilla milk. Photography and recipe by Gourmet Traveller.

  • 20 mins preparation
  • 25 mins cooking
  • 3 hrs marinating
  • Serves 6
  • Print


Salted caramel marshmallows
  • 225 gram caster sugar
  • 2 teaspoon liquid glucose
  • 90 millilitre water
  • 30 millilitre cream
  • 10 gram butter, diced
  • 1/4 teaspoon flaky sea salt
  • 1 1/2 egg whites
  • scraped seeds 1 vanilla bean, or 1 tsp vanilla bean paste
  • 4 1/2 titanium-strength gelatine leaves, softened in cold water for 5 minutes
  • 100 gram icing sugar, sieved with 1 tbsp cornflour
Vanilla milk
  • 1.2 litre milk
  • 100 gram malted milk powder
  • 100 gram raw caster sugar, or to taste
  • 2 vanilla beans, split and seeds scraped
  • 2 cinnamon quills


Vanilla milk with salted caramel marshmallows
  • 1
    For salted caramel, stir 40g caster sugar, 1 tsp glucose and 40ml water in a small saucepan over medium-high heat until sugar dissolves. Bring to the boil and cook without stirring until dark caramel (2-3 minutes). Remove from heat, add cream, butter and sea salt. Stir to combine and cool.
  • 2
    Stir 125g caster sugar, remaining glucose and 50ml water in a small saucepan over medium-high heat until sugar dissolves. Bring to the boil and cook without stirring until mixture reaches 127°C on a sugar thermometer (10-12 minutes).
  • 3
    As the syrup reaches 118°C, start whisking egg whites and a pinch of salt in an electric mixer until soft peaks form. Gradually add remaining caster sugar and vanilla, whisking until glossy.
  • 4
    When the syrup reaches 127°C, remove from heat. Squeeze the excess water from gelatine and stir into syrup to dissolve. Gradually add syrup to egg whites, whisking continuously on low speed until incorporated, then increase speed to high and whisk until fluffy and cooled to room temperature. Fold in caramel mixture to form a ripple effect, then spoon into a piping bag (without a nozzle fitted).
  • 5
    Pipe mixture into lightly oiled mini-muffin tins, and allow to set (2-3 hours). Dust in icing sugar mixture and store in an airtight container for up to a week.
  • 6
    Stir milk, malted milk powder, raw caster sugar, vanilla beans and seeds, and cinnamon in a saucepan over medium heat until sugar dissolves, then bring to the simmer. Remove vanilla beans and cinnamon quills (reserve to serve if you like), froth the milk with a hand-held blender (optional) and serve warm with salted caramel marshmallows.


Vanilla bean paste or extract can be used in place of vanilla beans; a teaspoon of extract is equivalent to one vanilla bean.

read more from