Description
Kohakutou candy is a stunning Japanese crystal candy with a crunchy outer shell and a chewy, jelly-like interior. Made with agar agar, sugar, and water, these edible gems are easy to customize with vibrant colors and flavors. This simple recipe creates beautiful, jewel-like candies that are perfect for gifts or as a unique homemade treat!
Ingredients
Scale
- 200g sugar
- 100ml water
- ¼ teaspoon (2g) agar powder
- Gel food coloring (optional)
- Cornstarch or potato starch (for coating)
Instructions
- Prepare the Tray – Line a baking sheet or tray with parchment paper and lightly dust it with cornstarch or potato starch to prevent sticking.
- Dissolve the Ingredients – In a small saucepan, combine sugar, water, and agar powder. Stir well until the agar dissolves.
- Heat the Mixture – Bring the mixture to a boil over medium heat. Reduce to low and simmer for 2-3 minutes, stirring constantly.
- Add Food Coloring (Optional) – Stir in a few drops of food coloring to achieve the desired color. Mix well.
- Pour and Set – Pour the mixture onto the prepared tray and spread it evenly to about ¼ inch thick. Let it cool at room temperature for at least 2 hours until firm.
- Cut into Shapes – Use a sharp knife or kitchen shears to cut the set candy into small, irregular crystal-like shapes.
- Coat with Starch – Toss the cut pieces in cornstarch or potato starch to prevent sticking.
- Dry the Candy – Place the pieces on a tray and let them dry for 2-3 days at room temperature. This will create the signature crunchy shell while keeping the inside chewy.
- Store – Once fully dried, store the Kohakutou candy in an airtight container at room temperature for up to a month
Notes
- For flavored Kohakutou, add ½ teaspoon of extracts like vanilla, citrus, or fruit flavors after cooking.
- Experiment with natural colors by using fruit juices such as blueberry, pomegranate, or beet juice.
- If the environment is humid, place the drying candies in front of a fan to speed up the process.
- The candy will develop its perfect texture within 2-3 days but can continue to harden over time
- Prep Time: 10 minutes
- Cook Time: 5 minutes