Kombucha SCOBY Candy

This caramelized kombucha SCOBY candy is a guaranteed hit for any kombucha lover! Its unique, chewy texture and caramelized flavor make for a surprisingly tasty, waste-free treat—perfect for using up those extra “mothers” and enjoying every last bit of your brew!

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Your New Favorite Candy

Alright, stay with me for a second (I know that’s not the most comforting opener for a recipe, but open your mind for this one). For all my fellow sugar addicts, we’re diving into the deliciously weird world of kombucha SCOBY candy today (a.k.a. kombucha mothers, so… sugar mamas!).

If you’re already brewing your own homemade kombucha, chances are you’re probably open to trying unconventional eats. And honestly? These candies are worth it. They’re soft and chewy with just a hint of that kombucha tang and a perfect caramelized bite.

And while we wouldn’t call them “healthy” by any means (hello, sugar, and see ya later, probiotics!), they’re a fun, waste-free way to put that alien-like “mother” floating on top of your brew to good use.

You Only Need 3 Ingredients

You don’t need much to transform a SCOBY into some mouthwateringly delicious candies! This is just an overview—jump to the recipe card for exact measurements.

• Kombucha SCOBY: The SCOBY (Symbiotic Culture of Bacteria and Yeast) is the “mother” that ferments your kombucha. Here, it takes on a whole new life as a chewy, gummy candy! Use as many SCOBYs as you’d like.
• Sugar: The sugar accomplishes two things. First, it adds sweetness (of course). Second, it caramelizes during cooking, giving each piece that rich flavor you’d expect in a classic caramel-style candy.
• Lemon Juice: We’ll use lemon juice for a hint of brightness that balances the sugar. The acidity also helps cut any lingering vinegar notes from the kombucha. Fresh lemon juice is best here, but bottled will work in a pinch!
• Coating: A sprinkle of lemon zest mixed with sugar gives these candies a fresh, citrusy finish. It’s optional but highly recommended.

These Candies Are So Easy To Make

This kombucha SCOBY candy recipe is a breeze compared to your usual candy suspects. (Jump to the recipe card for the full printable instructions!)

1. Cut the SCOBY into squares.
2. Boil SCOBY squares, sugar, and a touch of lemon juice.
3. Transfer them to a pan, then coat them with cooled, thickened syrup.
4. Bake for 10 minutes, then sprinkle with lemon zest and sugar.

Recipe Tips

Sugar Proportion: Weigh your SCOBY pieces and use an equal weight in sugar to end up with the right balance of sweetness and caramelization.

Time the Caramelization: If you want a softer, chewier texture, cook the candies for a bit less time. For firmer candies, let them caramelize longer!

Work In Batches: If you have a lot of SCOBYs, cook them in smaller batches to ensure they caramelize evenly and don’t clump together.

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Kombucha SCOBY Candy

4.81 from 57 ratings

By: Sarah Bond

Prep: 5 minutes minutes

Cook: 20 minutes minutes

Total: 25 minutes minutes

With over 55 rave reviews, this caramelized kombucha SCOBY candy is a guaranteed hit for any kombucha lover! Its unique, chewy texture and caramelized flavor make for a surprisingly tasty, waste-free treat—perfect for using up those extra "mothers" and enjoying every last bit of your brew!

Ingredients 

• ▢ Kombucha SCOBY, however many you have or are willing to use
• ▢ Equal part sugar as SCOBY*, by weight
• ▢ A dash of lemon juice
• ▢ equal parts lemon zest and sugar, Optional

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Instructions 

• Cut: Rinse SCOBY to remove gunky stringy things, then dice with clean scissors or a very sharp knife.
• Boil: Gently combine SCOBY squares, sugar, and a tablespoon or so of lemon juice in a large saucepan. Bring to a boil over medium heat. Boil for 7 to 10 minutes (if you have a candy thermometer, aim for 250 degrees F, 120 C), stirring frequently.
• Coat: Remove the pot from the stove and, with a perforated spoon, remove the candies and place them on a parchment-lined baking sheet. Allow syrup to cool until slightly thickened, then pour over the candies.
• Bake: Bake at 350 degrees F (175 C) for about 10 minutes. Remove and allow candies to cool. Optionally, sprinkle with a mix of lemon zest and sugar.

Notes

*If you have a kitchen scale, weigh your SCOBY and use an equal weight of sugar. If you don’t have a scale, measure the SCOBY in a measuring cup and use an equal amount of sugar. This recipe is very loosey-goosey because everyone’s SCOBY is different in size, shape, and flavor!

Store in the refrigerator for up to a week.

The nutrition calculation for these is a bit tricky, so just know that they contain a LOT of sugar (they’re definitely more of a candy than a “health food”).

Adapted from the Art of Fermentation.

did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!