Kohakutou (Edible Crystal Candy) Recipe
Kohakutou are Japanese gummy candies that look just like colorful, edible crystals. They're fun for snacking or for decorating cakes and cupcakes.
- Serves: 30 persons
- 4teaspoons agar agar1 3/4 cups water3 cups sugar3 drops food coloring1 teaspoon orange oil
Step 1Gather the ingredients.
Step 2Prepare an 8-x 8-inch glass or metal square pan with smooth sides (or a few small pans to make different color crystals) by spraying lightly with cooking spray.
Step 3Stir to combine the agar agar and water in a medium saucepan. Let sit for 5 minutes.
Step 4Place the agar agar mixture over medium heat and bring to a boil, stirring constantly, until it has completely dissolved and the mixture thickens, 2 to 3 minutes.
Step 5Add the sugar and cook, stirring constantly, until it has completely dissolved and the mixture is thick and syrupy, about 3 minutes.
Step 6Remove the pan from the heat. Add the candy flavoring, if using, and stir to combine. If making a single color of crystals, add the food coloring to the pan and stir. To make multiple colors, work quickly to divide the mixture between bowls. Add food coloring to each bowl, stirring to combine.
Step 7Pour the mixture into the prepared pan(s). Refrigerate for 1 hour.
Step 8Run a thin knife or offset spatula around the edges of the pan. Flip the pan over onto a parchment-lined baking sheet , then tap to dislodge the jelly. If the jelly is stubborn, cut it into chunks and remove those from the pan instead.
Step 9Use a sharp paring knife to cut the jelly into crystal shapes, trimming as desired. The jelly will be firm but sticky. You can also tear the jelly to form jagged edges.
Step 10Enjoy the crystals right away or let the crystals sit to form an outer crust (the inside will stay gummy). If enjoying later so that the crystals form this seal, spread the edible crystals onto the parchment-lined sheet and let sit at room temperature for 12 hours, then flip and let sit for 12 more hours or up to 3 days total before using and storing.