Kohakutou, or “amber sugar,” is a visually stunning Japanese confection that looks like sparkling gemstones. This translucent candy is perfect for adding an artistic touch to desserts or as a unique gift. With just a few ingredients, you can create this mesmerizing treat right in your kitchen.

Kohakutou Recipe :

Discover the magic of Kohakutou, a traditional Japanese candy that dazzles with its jewel-like appearance. Whether you want to impress at a party or explore a fun and creative culinary project, this recipe will guide you step-by-step to create edible crystals that are as tasty as they are beautiful.

History of the Recipe : 

Kohakutou originated in Japan and is inspired by the country’s appreciation for aesthetics and minimalism in food. Traditionally made using agar-agar, a plant-based gelatin substitute, Kohakutou became popular due to its unique texture and glass-like appearance. Over the years, this candy has gained worldwide recognition, admired for its elegance and customizable colors and flavors.

Subscribe to our youtube channel Kitchenpedia for more delicious recipes and hit the like button if you enjoyed this youtube video. Share it with your friends and Family. 

Kohakutou Recipe

lakshman

A simple and elegant recipe for Kohakutou, the Japanese edible crystal candy, made with agar-agar, sugar, and your choice of colors and flavors.

Print Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

2 days d

Total Time 2 days d 20 minutes mins

Course candy, desert

Cuisine Japanese

Servings 4

Ingredients

  

• 2 tsp agar-agar powder
• 1 cup water
• 1 cup granulated sugar
• Food coloring (your choice of colors)
• Flavor extracts (e.g., vanilla, strawberry, or lemon)

Instructions

 

Prepare the Agar Mixture :

• In a saucepan, mix the agar-agar powder with water. Stir well and bring to a boil over medium heat, stirring continuously.

Add Sugar :

• Once the agar mixture starts boiling, add the granulated sugar. Continue stirring until the sugar is completely dissolved and the mixture thickens slightly.

Color and Flavor :

• Divide the mixture into separate bowls if using multiple colors or flavors. Add a few drops of food coloring and flavor extracts to each bowl and mix thoroughly.

Set the Mixture :

• Pour the colored mixtures into a shallow dish or mold. Let it cool at room temperature for 1-2 hours until it solidifies.

Cut and Dry :

• Remove the set agar from the dish and cut it into gem-like shapes using a knife or cookie cutters. Place the pieces on a tray lined with parchment paper.

Dry for Crystallization :

• Allow the candy to dry at room temperature for 48 hours. The outer layer will harden, forming a crunchy shell, while the inside remains chewy.

Store or Serve :

• Store the Kohakutou in an airtight container or serve immediately.

Notes

• Use natural food coloring for a more subtle, pastel look.
• Ensure the candy is completely dry before storing to prevent it from becoming sticky.
• Adjust the flavoring to suit your preference, but avoid overusing extracts as they can overpower the candy.

Keyword edible crystal candy, Japanese candy recipe, Kohakutou recipe

Tips for Kohakutou Recipe : 

1. Use silicone molds for creating uniform shapes without sticking.
2. Experiment with layering different colors for a marbled or ombre effect.
3. Keep the candy in a cool, dry place to maintain its texture.

FAQs  for Kohakutou Recipe : 

Q: Can I use gelatin instead of agar-agar?
A: No, gelatin will not create the same texture or allow the candy to dry and crystallize properly.

Q: How long does Kohakutou last?
A: If stored in a dry, airtight container, Kohakutou can last up to 2 weeks.

Q: Can I skip the drying step?
A: Skipping the drying step will result in a chewy candy without the characteristic crunchy shell.

Conclusion :

Kohakutou is not only a delightful treat but also a work of edible art. This easy recipe allows you to explore your creativity with colors and flavors while making a candy that is sure to impress. Try making Kohakutou at home and bring a touch of elegance to your next dessert table.