How to Make Your Own Crystal Candy (Kohakutou)

Have you seen the viral crystal candy on social media at the moment? What could be more fun than edible crystals? Inspired by the viral creations of Silky Gem, who has perfected the art of these beautiful confections, we’re diving into the simple magic of making your own Kohakutou.

Kohakutou is a traditional Japanese candy. With a shimmering, crunchy exterior that gives way to a soft, jelly-like interior, it’s like biting into a sweet, flavorful geode. It’s surprisingly easy to make and the perfect project for adding a unique, artisanal touch to your kitchen or for a charming homemade gift.

Let’s show you how to make your very own at home:

What You’ll Need:

• Agar Agar Powder: This is the magic ingredient! Agar agar is a plant-based gelling agent derived from seaweed, making this candy naturally vegan. You cannot substitute gelatin.
• Granulated Sugar: Plenty of it! This is essential for the crystallization process that gives Kohakutou its signature crunchy shell.
• Water: The base for your jelly.
• Food Coloring: Gel or liquid food coloring works best for vibrant, translucent hues.
• Flavoring Extracts (Optional): Think vanilla, almond, lemon, strawberry, or even something more exotic like rosewater or pandan for an authentic touch.
• Small Saucepan: For cooking the mixture.
• Heatproof Dish or Mold: A shallow square or rectangular dish (like an 8×8 inch baking dish) works perfectly. You can also use silicone molds for specific shapes.
• Parchment Paper: For drying the candies.
• Sharp Knife: For cutting the crystal shapes.

The Hudson Farmhouse Crystal Candy Recipe:

Ingredients:

• 1 cup (240ml) Water
• 1 tablespoon (approx. 8-10g) Agar Agar Powder
• 2 cups (400g) Granulated Sugar
• 1/2 – 1 teaspoon Flavoring extract (start with 1/2 tsp and add more to taste)
• Food coloring (as desired)

Instructions:

1. Prepare Your Dish: Lightly grease your heatproof dish or mold with a tiny bit of neutral oil (like grapeseed) or line it with parchment paper for easy removal. This is optional but can help prevent sticking.

2. Bloom the Agar Agar: In your small saucepan, combine the water and sprinkle the agar agar powder evenly over the surface. Let it sit for about 5 minutes to allow the agar agar to absorb the liquid and “bloom.” This helps it dissolve smoothly.

3. Heat the Mixture: Place the saucepan over medium heat, whisking constantly. Bring the mixture to a full boil, ensuring all the agar agar powder is completely dissolved. Continue to simmer and whisk for about 3-5 minutes. The mixture should become translucent.

4. Add the Sugar: Slowly add the granulated sugar, stirring continuously until it is completely dissolved. The mixture will become thicker and syrupy. Continue to simmer gently for another 2-3 minutes, stirring occasionally, until the syrup is slightly thickened and coats the back of a spoon.

5. Flavor and Color: Remove the saucepan from the heat. Stir in your chosen flavoring extract. Now, for the fun part: carefully pour the hot syrup into your prepared dish. While the mixture is still hot (but not boiling), add a few drops of your desired food coloring. Use a skewer or a butter knife to gently swirl the colors to create beautiful, natural-looking patterns, mimicking the veins in a real geode. Don’t overmix, or the colors will blend too much.

6. Set the Jelly: Transfer your dish to the refrigerator and let the jelly set completely. This usually takes at least 1-2 hours, or until very firm.

7. Shape Your Crystals: Once the jelly is firm, gently run a knife along the edges of the dish to loosen it. Carefully invert the dish onto a clean cutting board. Now, unleash your creativity! Use a sharp knife to cut the jelly into irregular, jagged “crystal” shapes. Don’t aim for perfection; the more uneven, the more natural they’ll look! You can also tear pieces by hand for more organic shapes.

8. The Crystallization Process (Patience is Key!): Arrange your cut crystal candies on a sheet of parchment paper on a baking tray or cooling rack. Ensure there is space between each piece to allow air to circulate. This is the crucial drying phase! Leave them uncovered at room temperature in a dry, airy spot away from direct sunlight.
   • Day 1: They’ll be sticky and somewhat translucent.
   • Days 2-5 (or even up to a week): The magic happens! A hard, sugary crust will slowly form on the outside, while the inside remains delightfully chewy. You might need to gently flip them every day or so to ensure even drying. The drying time will vary depending on your humidity levels.
9. Store Your Gems: Once your crystal candies have developed a firm, crunchy crust, they are ready to enjoy! Store them in an airtight container at room temperature. They can last for several weeks, if not months!
   
   

A Sweet Addition to Your Farmhouse Life

If you love the art of edible gems, you’ll be thrilled to know there’s a whole world of crystal candies out there. We encourage you to explore Silky Gem’s collection online. Their exquisite creations are a true testament to the artistry of this unique confection, and they might just spark your next culinary adventure!

Imagine them shimmering in a glass bowl on your farmhouse table, or packaged in charming little bags as unique gifts for friends and family. Just like the simple beauty of a well-loved antique or a freshly baked pie, these sparkling delights bring that special touch to everyday moments.

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