How to Make Edible Crystal Candy (Kohakutou): A Fail-Proof Beginner’s Guide
"Want to make the viral crunchy edible gems seen on TikTok? Here is the easiest step-by-step Kohakutou recipe for beginners. No fancy tools needed—just sugar, water, and agar agar!"
Introduction
If you have been scrolling through TikTok or Pinterest recently, you have likely seen those stunning, sparkling edible gems that sound like crunching glass when eaten. They look like expensive jewelry, but they are actually a traditional Japanese candy called Kohakutou (Amber Sugar).
The texture is magical: a thin, crunchy, crystallized shell on the outside, and a soft, chewy jelly on the inside. It is the ultimate ASMR candy.
Many beginners are intimidated by candy making, but I have good news: Kohakutou is actually one of the easiest candies to make. You don't need a candy thermometer or expensive equipment. You just need patience.
In this guide, I will show you exactly how to make edible crystal candy that turns out perfect every time.
What You Need (The Ingredients)
Unlike gummy bears which use gelatin, Kohakutou uses Agar Agar. This is crucial! Agar is a plant-based gelling agent derived from seaweed. You cannot substitute gelatin for this recipe, or the candy will never form that signature crunchy crust.
Equipment:
- A medium saucepan
- A spatula
- A square glass dish or silicone mold
- Parchment paper (if using a glass dish)
- A knife (or your hands for tearing)
Ingredients:
- Agar Agar Powder: 2 teaspoons (Do not use flakes, powder is best).
- Water: 1 ¾ cups (approx. 400ml).
- Granulated White Sugar: 3 cups (approx. 600g). Yes, it’s a lot of sugar—that is what creates the crust!
- Flavoring: ¼ teaspoon (Any extract like Strawberry, Peach, or clear Vanilla).
- Food Coloring: Gel colors work best for vibrant "gemstone" looks.
Step-by-Step Instructions
Step 1: hydrate the Agar
In your saucepan, mix the cold water and the Agar Agar powder. Let it sit for about 5 minutes. This helps the powder absorb the water so it dissolves smoothly.
Step 2: The Boil
Turn the heat to medium-high and bring the mixture to a boil while stirring constantly. Once it boils, turn the heat down slightly and let it simmer for 2-3 minutes. You want the liquid to look slightly thicker.
Step 3: Add the Sugar
Pour in the sugar. It will look like too much sugar, but trust the process! Stir until it is completely dissolved. Continue to simmer the mixture for another 3 to 5 minutes.
- Pro Tip: How do you know it's ready? Dip your spatula in and lift it. The liquid should drip off slowly in a "string" rather than splashing like water.
Step 4: Flavor and Pour
Remove from heat. Stir in your flavoring extract. Pour the hot liquid into your mold or glass dish. Skim off any bubbles on top for a clear, glass-like finish.
Step 5: The Fun Part - Coloring
To get that "Geode" look, dip a toothpick into your food coloring and swirl it gently into the liquid candy. Don't overmix! You want swirls of color to mimic natural stones.
The Process
How to Shape Your Gems?
Let the mixture sit in the fridge for 2–3 hours until it is completely firm. It should feel like a firm block of jelly.
The "Rustic Rock" Technique
Take the block out of the mold. Instead of cutting it with a knife, use your hands to tear it into chunks. Tearing the jelly creates rough, organic edges that look exactly like raw gemstones or sea glass.
The "Clean Cut" Technique
If you want perfect squares or diamonds, use a sharp, non-serrated knife to cut the block into cubes.
The Hardest Part: The Drying Process
This is where the magic happens. Right now, you just have sticky jelly. To turn it into Kohakutou, it needs to crust over.
Place your cut/torn gummy pieces on a baking sheet lined with parchment paper.
Keep them in a dry, cool area with good airflow.
Wait.
It usually takes 3 to 7 days for the crystal crust to form. Flip the pieces over once a day so they dry evenly. You will know they are done when they have a hard, matte white "dusty" look on the outside but are still squishy when you squeeze them gently.
Troubleshooting: Why Didn't My Candy Crust?
This is the most common question I get on How2J. Here is why your gems might be staying sticky:
- Not Enough Sugar: The ratio of sugar to water is science. If you reduced the sugar, it won't crystallize.
- High Humidity: If it is raining or humid where you live, the sugar absorbs moisture from the air. Try placing them near a fan or in a room with a dehumidifier.
- Not Simmered Long Enough: You need to cook out enough water in Step 3.
Conclusion
Making Edible Crystal Candy is a science experiment that tastes delicious. These make incredible gifts, wedding favors, or just a satisfying sweet treat for yourself.
Have you tried making Kohakutou? Let me know in the comments below what flavor you are going to try first!
Don't forget to Pin this recipe to your "Candy Making" board on Pinterest! 👇
Follow us @
#Pinterest, #LinkedIn, #FcBk, #X, #FBPage, #Tele, #GovJob, #Awareness, #Information, #HealthiFashion, #OldPapers, #Insta
Post a Comment