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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!
save this recipe!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
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!)
- Cut the SCOBY into squares.
- Boil SCOBY squares, sugar, and a touch of lemon juice.
- Transfer them to a pan, then coat them with cooled, thickened syrup.
- 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.
Kombucha SCOBY Candy
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
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
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
Hi Sarah,
Great idea!
As a refined, simple sugar favoured for home brew beer and spirits, will SCOBY happily consume glucose/dextrose?
Also, I was thinking of throwing a little fruit into the boiling sugar for the first ferment. What are your thoughts on this as opposed to waiting until the second ferment?
Hmm I’m not sure on the glucose/dextrose. Would that be the same as plain table sugar?
But don’t put fruit in the first fermentation – you open up the risk for mold with that.
Happy brewing!
Wouldn’t the heat destroy all the good stuff in the Scott? Just wondering!
Yep it will destroy a lot of it, but the fun texture is still there!
It’s hard to say
I made these and they are so delicious! They taste just like gummy candies!
Take caution when cooking this! I came over to the stove to stir and a piece popped right out of the pan and into my face. I got a pretty bad burn!
Oh that’s awful, Kristin! Thanks for letting everyone know so people can watch out for this!
What else are you into? kefier. I’m looking to get as much probiotics in me as possible. Without buying something that might be processed. So making it seems the solution. Any help will be appreciated
Yep we make kefir, kimchi, even yogurt! Lots of fermentations here on the site! 😀
Made this, used quite a bit more than one tablespoon of lemon juice, not exactly sure how you’re intended to boil one tablespoon one lemon juice and sugar for 7 minutes without getting a burnt layer of sugar
Hi! I threw out a 10″x1″ scoby cpl months back and left one slightly smaller in there. So before I ditched it I had cleaned the whole lot choosing which to keep. It had got a bit not looked after… tiny bit of mould. now its lovely again but works too hard… hey I had a bite in before throwing it to the critters and its sort of tasty with a lovely texture. I’m after a raw marinated style. I really can see it being delicious
Thank you so much Sarah, you are a gem 💎 I’m a first timer here so I’m glad I came across your page of goodies first so thank you so much.
Do you boil it in water?
No, the sugar will melt and you boil it in the melted sugar! 😀