Kohakutou (Japanese Crystal Candy)

Tags: Candy Japanese Beginner Vegan

This traditional Japanese wagashi, or sweet, is also called "amber sugar." It is made from agar-agar, sugar, and water or juice and other flavorings, and is known for its crystal-like appearance. It has a unique texture with a crunchy, crystallized outer shell and a soft, chewy, jelly-like interior, achieved by letting the cut pieces air-dry for several days after setting. These vegan-friendly sweets are flavored with extracts or juices and colored to resemble colorful gemstones, making them popular for both eating and dessert decoration. While the edible crystals look impressive, they're actually quite easy to make and only take a few ingredients.

Ingredients

• 12 grams agar powder
• 14 ounces room temperature water (or juice if you wish to omit other flavorings
• 20 ounces sugar
• 1/2 teaspoon candy flavoring or other extract (optional, but recommended, especially if you're not using juice)
• 1/8 teaspoon citric acid (optional, adds a bit of a tart flavor. If you like sour candy you can up this to 1/4 teaspoon)
• a few drops of liquid food coloring (also optional, but highly recommended)

Instructions

1. Place your water or juice into a medium saucepan.
2. Sprinkle over the agar and let it sit for about 5 minutes to hydrate.
3. Bring the mixture to a simmer over medium heat. Let it simmer (barely bubbling, but not boiling), for 3 minutes, stirring the whole time with a spatula.
4. Add your sugar and mix it well. Bring back to a simmer and keep stirring for another 3 to 5 minutes.
5. Remove from the heat. Mix in your flavoring and citric acid, if using. Mix in your coloring too if you want it to be all one solid color. If you want it to be marbled, wait til the next step.
6. Pour into a greased, heat proof dish, like a glass or metal baking pan. If you want it to be marbled, add several drops of food coloring, then swirl them through with a toothpick.
7. Place the continer into the fridge for at least hours to fully set. You can leave it overnight.
8. Turn the candy out of the dish onto a surface covered with wax or parchment paper.
9. Here's the fun part: cutting the candy! Traditionally it is just cut into squares or diamond shapes, but the fun is that it can be cut into pretty much any shape you want! Use cookie cutters or freehand cut it into crystal gem shapes. Be creative!
10. Place your cut shapes onto a tray lined with parchment paper. Now the test of patience: let it dry at room temperature for 3 to 5 days, flipping it every day. This lets it form its trademark outer crust, while still keeping the inside soft and jelly-like. Thicker shapes will take longer to dry, while thinner ones may be fully dry in as little as 48 hours.

Notes

• Do not store in an airtight container. Trapped humidity will dissolve the crust. Keep it in a box lined with paper towels (small cardboard boxes work great), or just on a plate, loosely covered with a towel, at room temperature. It will keep for several weeks in most environments. Humid weather will cause it to dissolve faster.
• If you live in a humid area, a fan on low speed will help it dry.
• If you want to make crystal gem shapes, use a sharp knife and make jagged, irregular shapes. Adding a bit of edible glitter or luster dust can make for a stunning presentation. There's no wrong way to shape it! This is your time to be creative and show what you can do. :)
• Citric acid and the flavoring can both be adjusted to taste. Start with a little, taste it, and add more if you wish.