Kombucha Scoby candy is a delicious, gummy and caramelized treat that is very unique and somewhat healthy:-). It’s a great way to use some of the extra scoby’s as they start to run you over.
Ingredients
Extra kombucha scoby – however many you have
Equal amount of sugar (white or brown)
A dash of lemon juice
Lemon zest
One inch of fresh ginger (optional)
Instructions
- Cut: Rinse SCOBY to remove gunky stringy things, then dice with clean scissors or a very sharp knife. Cut ginger in slices if you are going to remove it and just use it to flavor the candy. Otherwise, finely grate the ginger and add to the syrup.
- Boil: Gently combine SCOBY squares, sugar, ginger and a tablespoon or so of lemon juice. Bring to a boil over medium heat in a large saucepan. Boil for 7 to 10 minutes (if you have a candy thermometer, aim for 250 degrees F, 120 C), stirring frequently.
- Coat: Remove pot from stove and, with a perforated spoon, remove candies and place them on a parchment paper-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 lemon zest.
- Cut into bite sized squares and wrap individually.
- They remain very gummy and should be stored in the refrigerator for a week or longer.