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!)
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.
