Kombucha SCOBY Candy

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!).

This Kombucha SCOBY Candy is a simple and delicious way to use your extra kombucha "mothers". Carmelized and perfectly gummy, they're a fun and unique treat!

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.

Kombucha SCOBY Candy Kombucha SCOBY Candy

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.

Kombucha SCOBY Candy Kombucha SCOBY Candy

Combine SCOBY squares, sugar, and a touch of lemon juice then boil boil boil.

Kombucha SCOBY Candy

After they’ve boiled, spread your candies over a parchment paper lined baking sheet.

Kombucha SCOBY Candy

Let the syrup cool off a bit then pour it over your candies.

Kombucha SCOBY Candy

Sugar sugar sugahhh.

Kombucha SCOBY Candy

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 Candy
4.67 from 3 votes

Kombucha SCOBY Candy

This Kombucha SCOBY Candy is a simple and delicious way to use your extra kombucha "mothers". Carmelized and perfectly gummy, they're a fun and unique treat!

Course Desserts, Snacks
Diet Dairy-Free, Gluten-Free, Vegan, Vegetarian
Occasion Birthdays, Easter, Game Day, Halloween
Time 30 minutes or less
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Author Live Eat Learn


  • 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


  1. Rinse SCOBY to remove gunky stringy things, then dice with clean scissors or a very sharp knife.

  2. Gently combine SCOBY squares, sugar, and a tablespoon or so of lemon juice. Bring to a boil over medium heat in a large saucepan.
  3. Boil for 7 to 10 minutes (if you have a candy thermometer, aim for 250 degrees F, 120 C), stirring frequently.
  4. Remove pot from stove and, with a perforated spoon, remove candies and place them on a parchment paper-lined baking sheet.
  5. Allow syrup to cool until slightly thickened, then pour over the candies.
  6. Bake at 350 degrees F (175 C) for about 10 minutes.
  7. Remove and allow candies to cool.
  8. Optionally sprinkles with a mix of lemon zest and sugar.


*If you have a kitchen scale, weigh your SCOBY and use an equal amount of sugar. If you don't have a scale, measure 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 refrigerator for up to a week.

Nutrition calculation for these is a bit tricky, so just know that there is a LOT of sugar in these and they are definitely more a candy than a "health food".

Adapted from the Art of Fermentation.

Helpful products for Kombucha SCOBY Candy


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Comments (27)

  1. Oh wow happy halloween indeed, these are so mouth watering I am heading to the kitchen to get me something sweet to eat. Thanks for the recipe

    1. Sarah says:

      Thanks Miranda! I hope you’ll give em a try 🙂

  2. Wow I’ve never seen anyone made anything with scoby. This is super awesome.

    1. Sarah says:

      Thanks, Christine! Apparently you can make a lot with them actually! Smoothies may be my next SCOBY experiment 🙂

  3. Ohh I totally haven’t tried anything like this before, I need to give this a whirl – it looks like a sticky delight x

    1. Sarah says:

      I hadn’t either! I was a bit nervous how they’d turn out (and more importantly, if anyone would eat them after I told them the secret ingredient), but they were friend-approved!

  4. this is so cool!! Great for when you have too many!

    1. Sarah says:

      Thanks Kathryn! Yea, I just don’t have it in my heart to throw any of them away!

  5. These look delish! I am definitely going to add this to me “to-make” list!

    1. Sarah says:

      Oh I hope you do! Thanks for stopping by, Nicole!

  6. Jessica says:

    Thanks so much for this creative idea! Could the recipe work with xylitol? Have you added other flavors, like vanilla? Thanks again – so very interesting!

    1. Sarah says:

      Hi Jessica! This would probably not work with artificial sugars. The yeasts and bacteria need real sugar need to feed on in order to go through the process of fermentation. I’ve never tried adding vanilla but I think it could work well! Perhaps add the vanilla at the very end, right before you drink it as a final flavor enhancer. 🙂

  7. Monica says:

    Great Idea! Thanks for sharing!

    1. Sarah says:

      You’re welcome! I just hate to see a good SCOBY go to waste 🙂

  8. Betty says:

    These photos are very persuasive! I have to admit, I’ve been skeptical about eating the SCOBY, but now I think I might actually consider it!

    1. Sarah says:

      Oh Betty you HAVE to try it! I tricked quite a few people into eating them and only told them what they truly were after they were on their 2nd or 3rd. They all loved them! It becomes just like a gummy candy! 😀

  9. Layla says:

    This would kill all the bacteria voiding the health benefits of the scoby. Why would you eat a dead bacteria cake? You’re just eating sugar at this point.

    1. Sarah says:

      Hi Layla, I mentioned in the post that indeed, cooking the SCOBY kills most of the probiotics. The purpose is simple the purpose of any candy, to be tasty! And, of course, to put leftover SCOBYs to use rather than throwing them away. 😀

  10. Alana says:

    Hello! I made these and I just can’t eat them! I can’t get past the texture….i cooked them for the 10 minutes…maybe I should cook them even longer? My scoby was about half an inch thick and very “healthy”.

    1. Sarah says:

      Hey Alana! What was the texture like for you? They should be the texture of gummy candy, so perhaps a little longer cooking will do the trick. The sugar needs to caramelize a bit to help get rid of that *squishy* feel. You cooked them in on the stove then in the oven, right? The oven step is an important one!

  11. Fain says:

    I finally tried. Had to cook it longer then 10 min to get temp to 250 the texture is ok but it’s super sweet dusted some citrus acid on outside cause I like sour. I’m glad I tried it

    1. Sarah says:

      The citrus on the outside really helps cut the sweetness, doesn’t it? I love it with lemon zest 🙂

  12. Ann Wilder says:

    My granddaughter got me to try this tea and I now can’t live with our it so I am hoping I will love the candy as well

    1. Sarah says:

      I think you’re going to love it! 😀 So happy you liked the kombucha too!

  13. Alex Mayer says:

    Hi Sarah. Do you add a bit of water to boil or just lemon juice ( i used lime) , sugar and scoopy?

    My liquid was gone very quick

    Thank you

    1. Sarah says:

      Hi Alex! There’s no need to add water. The sugar melts and that’s what is going to be boiling into caramelized goodness (in other words, the boiling isn’t to cook the SCOBY so much as it is to melt and cook the sugar, which is why water isn’t needed).

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