This Kombucha SCOBY Candy is a delicious way to use your extra kombucha “mothers”. Carmelized and perfectly gummy, they’re a fun and unique treat!
Okay so hear me out. And yea, I know that’s no way to start a post about anything intended to be edible. But open your mind a bit for this one. Today, in the spirit of Halloween and also my sugar addiction, we’re making gummy kombucha SCOBY candy (aka kombucha mothers…so…sugar mamas!).
Chances are, if you’ve already got to the point where you’ve even made a SCOBY (see simple guide to homemade kombucha), you’re probably already a bit open to trying unconventional things…i.e. eating that alien-like rubbery thing sitting on the top of your brew. But honestly, you need to try these. They’re soft yet oh-so-gummy with a hint of kombucha and caramelization. By no means could the word “healthy” be used to describe this candy, with the massive amount of sugar and boiling, which kills off most of the probiotics in it. But I’ll be darned these are tasty.
These mamas are tough, so you’ll want to cut them into squares with clean scissors. If you’ve got a really thick SCOBY that you can tell wants to break into two SCOBYs, go ahead and halve it. A lot of the thin layers will stick together once they get their sugar boil.
Combine SCOBY squares, sugar, and a touch of lemon juice then boil boil boil.
After they’ve boiled, spread your candies over a parchment paper lined baking sheet. Let the syrup cool off a bit then pour it over your candies.
Bake candies at 350 degrees F (175 C) for 10 or so minutes to caramelize a bit further. Let them cool then (optionally) sprinkle with equal parts lemon zest and sugar.
- 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
- 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. Bring to a boil over medium heat in a large saucepan. Boil for 7 to 10 minutes (if you have a candy thermometer, aim for 250 degrees F, 120 C), stirring frequently.
- Coat: Remove pot from stove and, with a perforated spoon, remove candies and place them on a parchment paper-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 sprinkles with a mix of lemon zest and sugar.