SCD Marshmallows Recipe | Nutritional Therapy for IBD

Ingredients

2 envelopes (5 tsp) unflavored gelatin

½ cup cold water

1½ cups honey

⅓ cup water

1 egg white

nut flour or toasted coconut for covering

2 envelopes (14 grams) unflavored gelatin

120 ml cold water

355 ml (510 grams) honey

80 ml water

1 egg white

nut flour or toasted coconut for covering

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Dietary Therapies

SCD

mSCD

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free

Soy Free

Soften gelatin in ½-cup (120 ml) cold water.
In saucepan, combine honey and ⅓ cup (80 ml) water and cook to soft ball stage. (You need a fairly large pot for this as it foams up a lot).
Remove from heat and stir in gelatin to dissolve.
Let cool for 10 or 15 minutes.
In a separate bowl, beat egg white to stiff peaks.
Slowly add honey syrup mixture, beating on high speed of electric mixer till candy stands in soft peaks (be prepared as this takes a long time). Pour onto parchment paper and spread into a 12x10-inch (30.5x25.4-cm) rectangle.
Let stand overnight.
Dust lightly with either the toasted coconut or nut flour and turn over on another piece of paper (here I used brown paper cut from a paper bag).
Cut into desired size pieces.
Dust or dab the pieces lightly into the coconut or nut flour. The marshmallows are quite sticky when cut and this takes away the stickiness.