Crystal Candy (Kohakutou)
These crystal candies may look like gemstones, but they’re actually a traditional Japanese treat called kohakutou. Made with agar agar instead of gelatin, they’re crunchy on the outside and soft on the inside, and this version hides a fun jelly filling in the center. They sparkle and shine, and they’re surprisingly easy to make. Follow Ronica on Instagram @mymanabites for more recipe inspo!
Tasty Team
75% would make again
Total Time
4 hr 15 min
4 hr 15 min
Prep Time
45 minutes
45 min
Cook Time
3 hr 30 min
3 hr 30 min
Total Time
4 hr 15 min
4 hr 15 min
Prep Time
45 minutes
45 min
Cook Time
3 hr 30 min
3 hr 30 min
Ingredients
for 40 candies
- cooking spray
- 3 cups cold water, divided
- 3 tablespoons agar agar powder, divided
- 2.5 cups granulated sugar, divided
- ¼ teaspoon lychee extract, (or any flavor, optional)
- food coloring
- ¾ cup jelly of choice
- Edible gold paint or gold leaf, optional
Nutrition Info
- Calories 45
- Fat 0g
- Carbs 11g
- Fiber 0g
- Sugar 11g
- Protein 0g
Estimated values based on one serving size.
Preparation
- Lightly coat silicone sheet molds (40 small molds total) with cooking spray or line with parchment. Set aside.
- In a large nonstick saucepan, stir together 1½ cups of the cold water and 1½ tablespoons of the agar powder. Bring to a boil, stirring, over medium heat. Stir in 1¼ cups of the sugar. Boil, stirring occasionally, for about 15 minutes, until thick and glossy. Remove from heat. Stir in the lychee extract and food coloring.
- Pour the mixture into the prepared molds (each mold will be filled about halfway). Let cool for 15 minutes. Transfer to the refrigerator, and chill for about 1 hour, or until set.
- Spoon about 1 teaspoon jelly into the center of each mold. Set aside at room temperature.
- Repeat Step 2 with the remaining cold water, agar powder, sugar, lychee extract, and food coloring. Pour the warm mixture over the jelly in the molds to fill. Let set for 2–3 hours at room temperature, until firm. Remove the jellies from the molds, and cut into gem-like shapes. (Save the scraps for decoration!)
- Place the gem pieces on a wire rack or baking sheet. Loosely cover with parchment paper, and let air-dry at room temperature for 7 days, flipping candies 1 time per day.
- If desired, decorate finished candies with edible gold paint or gold leaf for extra sparkle. Store candies in an airtight container at room temperature for 2 to 3 weeks. These make stunning gifts and party treats.
- Enjoy!
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