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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!

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!
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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.

Reader rating

★★★★★

“I made these, and they are so delicious! They taste just like gummy candies!” —Cait

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Kombucha SCOBY Candy

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.
Kombucha SCOBY Candy

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.
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.
Kombucha SCOBY Candy
If you have a candy thermometer, aim to keep the mixture at 250 degrees F for the perfect caramelization.
How to make Kombucha SCOBY Candy
Thin SCOBY layers may stick together during the sugar boil, so you might end up with fewer candies than you started with.

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.

Close-up of neatly arranged caramelized ginger chunks on a white surface, glistening with syrup and hinting at the rich flavor of kombucha candy.
Kombucha SCOBY Candy
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Kombucha SCOBY Candy

4.81 from 57 ratings
By: Sarah Bond
Prep: 5 minutes
Cook: 20 minutes
Total: 25 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!
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4.81 from 57 votes (45 ratings without comment)

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76 Comments

  1. Miranda (Myrabev) says:

    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

    Reply
    1. Sarah says:

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

  2. Christine | Vermilion Roots says:

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

    Reply
    1. Sarah says:

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

  3. Sarah Bailey says:

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

    Reply
    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. Kathryn With Going Zero Waste says:

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

    Reply
    1. Sarah says:

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

  5. Nicole Thien says:

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

    Reply
    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!

    Reply
    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:

    5 stars
    Great Idea! Thanks for sharing!

    Reply
    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!

    Reply
    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.

    Reply
    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”.

    Reply
    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!