SCOBY Candy

Batch 1

2 c. chopped SCOBY (use a long, serrated knife. Think filleting a fish)

1/2 lemon squeezed

1 tsp. grated ginger

1 c. sugar

1/2 c. water (roughly)

Combine all ingredients in saucepan and heat until liquid is mostly evaporated. 

Bake at 360° for 15"

Batch 2

2 c. chopped SCOBY

1  blood orange squeezed

1 tsp. grated ginger

1 c. sugar

1/2- 3/4 c. water

Combine all ingredients in saucepan and heat until liquid is mostly evaporated.

Bake at 360° for 15"

*Don't let them get brown and crusty- they stay pretty rubbery but if they start to look really cooked get them out of there. They will continue to cook a bit anyway and you don't want rubber. You may want them cooked less or more. There isn't a hard and fast rule for cooking these as they look pretty much the same until they've been in there 20" when they get brown and sad looking. 

SCOBY candy keeps best in the refrigerator. 

Notes

Overall a success, I honestly overdosed on eating them the first night and I don't think SCOBY digests very well if you don't chew it well. They're freakishly similar in flavor to home made jello (the kind you make into eggs for Easter). 

I don't think I'll make them again only because it's a lot of sugar and I just started 8 weeks of restricting my diet for a competition coming up (which includes no process sugar or candy). Several recipes suggested a 1:1 ratio SCOBY to sugar which is asinine and unnecessary. Next up to try is SCOBY scrub for your skin which I can use anytime regardless of training :)