Candy Crystals Food

HOW TO MAKE KOHAKUTOU CANDY (JAPANESE CRYSTAL GUMMIES)

Steps:

• In a saucepan, soak the agar-agar powder in water for 4-5 minutes.
• Bring the agar-agar mixture to a simmer and cook for 3 minutes, or until the agar-agar powder has fully dissolved. Make sure to stir constantly to prevent burning.
• Add in the granulated sugar and cook for an additional 2-3 minutes, or until sugar has fully dissolved and mixture has thickened. Turn off the heat.
• Spray a few rectangular heatproof dishes with oil and pour in the gummy mixture equally (1 dish = 1 flavor). Add your flavoring of choice into each dish, and a few drops of liquid food coloring. You can choose to swirl different colors to make a pattern, or just blend one color thoroughly.
• Refrigerate the kohakutou for 1-3 hours, or until set.
• Once the candy has set, remove the kohakutou from the dishes and use a sharp knife to cut it into crystal shapes. You may need to rinse the knife every now and then as the candy will be very sticky.
• Line a large baking sheet with parchment paper and place the kohakutou to dry for 2-3 days. You'll know they are ready when a hard crust forms on the outside. ENJOY!

KOHAKUTOU CRYSTAL GUMMY CANDY

Steps:

• Place cool water into a medium-sized saucepan
• Sprinkle agar agar powder over the water and let it absorb for 5 minutes
• Bring the mixture to a simmer and cook for 2-3 minutes stirring constantly with a spatula
• Sprinkle in your sugar and continue cooking for another 2-3 minutes
• Remove from the heat and add in candy flavoring and citric acid
• Pour the mixture into a heatproof, glass dish that has been lightly oiled to prevent sticking
• Add a few drops of liquid food coloring on top and swirl with a toothpick. You can blend fully or leave it streaked
• Place the container into the fridge for 2-3 hours until set
• Remove the set gummy from the container and cut into crystal shapes using a sharp knife
• Place the crystal gummies onto a parchment covered cookie sheet and let dry at room temperature for 2-3 days until a hard crust forms on the outside

CANDY CRYSTALS

Steps:

• Line a baking sheet with parchment paper and spray with nonstick cooking spray. In a medium saucepan over medium high heat, stir to combine the water, light corn syrup and sugar. Attach a candy thermometer to the pan, bring mixture to a boil, reduce to a simmer and cook until thermometer reads 290 degrees F. Remove saucepan from heat and let cool until the bubbling has stopped. Carefully add the food coloring and whisk until completely combined.
• Pour the candy in a layer onto the prepared baking sheet and shake the pan gently so that the candy is in an even thin layer. Let cool completely at room temperature until hardened, about 3-4 hours and up to overnight.
• Use a towel to protect your hands and break the candy into different sizes pieces, about 1-2 inches. Dip the tip of a small brush into the lemon extract, then coat in gold dust. Brush onto edges to accent the candy with gold dust.