Kohakutou, also known as Japanese crystal candy, is a delightful and visually appealing treat that resembles crystals and gemstones. Crunchy on the outside and jelly in the center these candies are quite unique yet surprisingly simple to make.
History
The tale of agar-agar, a vital ingredient in these crystal candies, begins in 1658 when a Japanese innkeeper accidentally stumbled upon it. After tossing out some old seaweed soup, they found it had turned into jelly overnight. This surprising discovery eventually led to agar-agar becoming a staple in Asian cuisine, including candy making.
Fast forward about 200 years to the birth of kohakutou. Initially served as a companion to tea, these candies started with simple shapes and an amber hue. However, as time progressed, later generations put their unique spin on the classic recipe. Introducing vibrant colors, diverse flavors, and playful shapes transformed kohakutou into a delightful and creative treat enjoyed by many across the globe. Vendors now sell these treasured candies online but it’s much more affordable to make it at home.
How to make
This naturally vegan-friendly and gluten-free treat is crafted by boiling and cooling a mixture of water, agar agar, and sugar. This simple concoction forms a versatile base, allowing you to add your preferred flavors and colors using candy flavorings, fruit extracts, and liquid food coloring. After cooling, the liquid jelly solidifies, offering a blank canvas for your creativity. With a pairing knife shape it into crystals, gemstones, or any other desired form.
Once shaped, let the candies dry out for several days. During this time, the outer layer crystallizes, resulting in a crunchy exterior, while the interior retains its soft and jelly-like texture. Optionally, decorate the crystal candies with gold-leaf.
Commonly Asked Questions
Can I substitute agar agar for gelatine?
Kohakutou can not be made with gelatine as it has a lower melting point which will make it impossible for the candies to form a crust for that signature crunch.
Can you use fruit juice in place of water?
You can make Kohakutou Crystal Candies by substituting water for fruit juice, but the results can vary. Likely due to the high acidity of some juices reacting to the agar agar, some juices may not solidify while others will take longer to crystalize on the outside. I suggest making the basic recipe the first time before experimenting.
Are crystal candies vegan?
Kohakutou crystal candies are naturally vegan as the jelly texture comes from seaweed. Just make sure to purchase vegan-friendly food coloring and sugar.
Other Recipes With Agar-Agar
If you are looking for other ways to use agar-agar powder check out these recipes below!
Watermelon Fruit Jello (Vegan): Bite into summer with this watermelon fruit jello! This treat is not only sweet and refreshing but aligns with a health-conscious lifestyle.
Snowglobe Jelly: Bring the joy of the holidays to your table with snowglobe jellies! This refreshing and light dessert doubles as a holiday centerpiece.
Conclusion
Translating to “amber sugar” in Japanese, kohakutou today is often made to resemble sparkling gemstones and crystals. This naturally gluten-free and vegan candy has become a beloved treat for its unique texture and captivating appearance.
Share Your Thoughts!
Your feedback means the world to us! If you’ve had the joy of making kohakutou Japanese crystal candies, we’re eager to hear about your experience. Feel free to share your thoughts, insights, and any creative twists you’ve added to make the recipe uniquely yours.
Whether you experimented with flavors, played with different shapes, or discovered a handy tip in the process, your input could inspire others on their candy-making journey.
Kohakutou (Japanese Crystal Candy)
12
servings1
hour15
minutes2
hours15
minutesKohakutou, also known as Japanese crystal candy, is a delightful and visually appealing treat that resembles crystals and gemstones. Crunchy on the outside and jelly in the center these candies are quite unique yet surprisingly simple to make.
Ingredients
2 cups water
14g agar agar powder (1 tbsp + 2 tsp)
3 2/3 cups sugar
1/4 tsp candy flavoring or mint extract or 1/4-1 tsp of natural fruit extract
Gold-leaf (optional)
Directions
- Lightly grease a heat-proof 8 by 12-inch container or a few smaller containers.
- Fill a medium-sized pot with water and add agar agar powder, then whisk.
- While whisking, bring the mixture to a boil over medium heat until the agar agar powder is fully dissolved, 3-5 minutes.
- Gradually add the sugar and mix until the sugar is fully dissolved. Then add your chosen flavoring.
- Next, pour the candy mixture into your container(s). Add drops of food coloring. Using a chopstick or butter knife, run it through the liquid candy to swirl the colors.
- Chill the candy in the refrigerator until it has fully set, 1-2 hours.
- Run a knife around the edges of the container(s) to loosen the candy from the sides. Place the sheet of candy onto a sheet of parchment paper.
- Cut the sheet into rectangles to make candy as shown above or into your own desired shapes.
- Using a paring knife, further shape the candy into points, hearts, pyramids, or whatever style you like. Chop up the candy scraps and use them to decorate your creations.
- Place the candy on a parchment paper-lined baking sheet or large plate and let it dry on the countertop, table, or in the oven (turned off) until a crust develops on the outside, 4-6 days. If possible, flip the candy or put it on its side for the last two days to harden on the bottom.
- Optionally, decorate crystals with gold leaf. Use a clean paintbrush to lightly paint water onto the spot you wish to decorate. Then, use kitchen tweezers to apply the gold leaf.
- Store in an airtight container in the refrigerator for up to two weeks.
Notes
- Watch a short video on how to make Kohakutou (Japanese Crystal Candy) here.
