Kombucha SCOBY Candy
User Reviews
4.8
Kombucha SCOBY Candy
Description
Kombucha SCOBY Candy is made by first rinsing and dicing the SCOBY to remove fibrous textures, then cooking it with sugar and lemon juice in a saucepan until the mixture reaches the hard ball candy stage around 250°F (120°C). After boiling for 7 to 10 minutes with frequent stirring, the cooked candies are removed with a perforated spoon and placed on parchment paper. Some of the syrup is allowed to cool and then poured over the candies to add a glossy coating before baking briefly at 350°F (175°C). The candies cool into chewy sweets.
The recipe optionally includes lemon zest mixed with sugar to sprinkle over the finished candies, enhancing their citrus aroma and flavor. The process adapts to SCOBYs of varying size and flavor, and sugar quantity is matched by weight to SCOBY. The final product contains a high sugar content, making it more of a candy than a health food.
These candies store in the refrigerator for up to one week. Because the SCOBY varies from batch to batch, the texture and taste of the candies may differ each time, requiring some flexibility. This recipe transforms a fermentation byproduct into a novel sweet treat with lemony brightness.
Ingredients
- kombucha SCOBY however many you have or are willing to use
- sugar by weight, equal part as SCOBY
- lemon juice a dash
- lemon zest Optional, equal parts
- sugar Optional, equal parts
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
- Use a kitchen scale to weigh SCOBY and match sugar by weight for best results; volume measures are less precise.
- Store finished candies in the refrigerator for up to one week to maintain freshness.
- The recipe’s sugar content is high, so the candies are a sweet treat rather than a health food.
- Variations in SCOBY size, shape, and flavor mean texture and outcome may vary each time.
- Adding lemon zest and sugar to the finished candies enhances flavor and appearance but is optional.
User Reviews
Overall Rating
4.8
You'll Also Love
