Edible crystals, or kohakutou (琥珀糖), is a beloved traditional Japanese snack made from agar agar.
In addition to their visually stunning and vibrant resemblance to crystals, these treats are renowned for their enticing combination of a crunchy, crystal-like exterior and a delicate, jello-like interior.
When purchasing edible crystals online, a small box can cost you from $20 to $56. However, once you explore this easy-to-follow recipe, you’ll be amazed at how effortless it is to create these delightful treats in the comfort of your own kitchen. With just three simple ingredients and a silicone mold, you can produce a large sheet of heart-shaped or mineral cluster-shaped edible crystals without breaking the bank, all for under $5.
Edible Crystals Common Questions
1. Can I use gelatin instead of agar agar?
The short answer is no, you can’t use gelatin to make edible crystals with a firm crust.
Gelatin has a melting point range of 31.7–34.2 °C, which means that if the room temperature exceeds this range, the jelly made with gelatin may melt. In contrast, agar agar has a higher melting point between 85º – 95º C. Consequently, jelly or gummies made with agar agar tend to be more brittle, allowing them to be dried under room temperature for several days without concerns of melting or releasing water during the dehydration process.
If you’re determined to experiment with gelatin for creating edible crystals, you can attempt the drying process by leaving the jelly uncovered in the refrigerator. However, it’s important to note that gelatin jellies may take significantly more time to develop a firm crust in the fridge due to the lower temperature.
2. Why is my jelly so sticky and never turns solid?
It is very likely that you haven’t boil the agar agar mixture for long enough, in other words the agar agar powder hasn’t been fully dissolved into the water.
Agar agar can be more challenging to dissolve compared to gelatin. It requires a higher temperature and longer heating time to fully dissolve and activate its gelling properties. To ensure complete dissolution, it is important to bring the agar agar mixture to a full boil, then maintain a simmer while stirring continuously for at least 5 minutes. At the end, when you look into your pot, it should look like you have nothing but water (may be slightly yellow) in the pot. This process guarantees that the agar agar is thoroughly dissolved and ready for the desired texture and consistency.
3. Can I use artificial sweetener to substitute sugar?
The short answer is no, you can’t use artificial sweetener to make edible crystals with a firm crust.
Sugar not only provides sweetness but also contributes to the crunchy texture and structure of the crystal crusts. Since artificial sweeteners do not typically crystallize in the same way as granulated sugar, regardless of the drying time, jellies made with artificial sweeteners will not develop a crunchy, crystal-like crust.
Since most store-bought drinks use artificial sweeteners instead of sugar, it is crucial not to reduce the amount of sugar in this crystal candy recipe. Regardless of the sweetness level of the chosen juice, reducing the sugar content will significantly delay the formation of the desired sugar crust on your crystal candies.
4. Will bugs get to my candies when I dry them on my countertop?
I have made these edible crystals twice, once during summer and once in fall, and I simply let them dry uncovered on a sheet of parchment paper placed on my dining table for a duration of 5 days. I am pleased to report that I haven’t encountered any instances of bugs attempting to reach my candies.
If you have concerns about bugs or pets getting to the candies before you do, a viable option is to cover them with a fine net food tent. This protective method will ensure that the candies remain safe while still allowing proper airflow for the dehydration process.
EQUIPMENT
- Small saucepan
- Measuring cups and spoons (Or kitchen scale)
- Heart silicone mold (Optional. You can use molds of different shapes of your choice, or simply use a food storage container instead.)
- Parchment paper (Or wax paper)
INGREDIENTS
For each color of edible crystals (I made 8 different colors)
- ¼ cup juice of your choice (About 60g; Can also use water, soft drinks, tea, alcohol, coffee. Do not use milk.)
- ½ tsp agar agar powder (About 1.5g; Can not use gelatin powder.)
- ½ cup granulated sugar (About 105g; Can not use artificial sweeteners.)
- food colorings (Optional)
Step-by-step INSTRUCTIONS
1. In a small saucepan, combine ¼ cup of juice (or water, tea, soft drinks) and sprinkle ½ tsp of agar agar powder over it. Stir the mixture until the agar agar powder is fully dissolved.
2. Place the mixture on medium heat and bring it to a simmer. Add ½ cup of sugar and stir until it is completely dissolved. Allow the mixture to cook over medium heat for approximately 5 minutes until the syrup thickens in consistency and takes on a light yellow hue. Add some food coloring if you want.
3. Transfer the mixture into a heart silicone mold. If there is any remaining mixture, you can pour it into a regular food storage container. Once the mixture is set, you can cut the jelly into small pieces and reshape them using the heart mold as desired.
4. To create a variety of edible crystals, follow the previous steps, utilizing different flavors and colors of drinks. Alternatively, you can apply a few drops of food colorings to the mixture to achieve a colorful assortment of the crystal candies.
5. Allow the mixture in the mold to cool down to room temperature, then place it in the refrigerator overnight until it’s fully set.
6. Remove the jelly from the heart silicone mold. Arrange the heart-shaped jellies on a large sheet of parchment paper, make sure you place them in a single layer without touching each other to prevent sticking. Allow them to sit at room temperature for 3 to 5 days, away from direct sunlight, until a firm crust forms on the surface.
7. To create edible crystal clusters, take a large piece of jelly and cut it into irregular fingertip-sized pieces. Arrange these small pieces closely together within the heart-shaped silicone mold and allow them to dry in the mold for about 5 days until they adhere to each other and develop a solid crust on the surface.
8. Store in an air tight container at room temperature (avoid high temperature or direct sunlight) for up to 1 month.
My other candy recipes you will also like:
Edible Crystals (Easy Kohakutou Clusters Recipe)
Equipment
- Small saucepan
- Measuring cups and spoons (Or kitchen scale)
- Heart silicone mold (Optional. You can use molds of different shapes of your choice, or simply use a food storage container instead.)
- Parchment paper (Or wax paper)
Ingredients
For each color of edible crystals (I made 8 different colors)
- ¼ cup juice of your choice (About 60g; Can be substituted with juice, tea, alcohol, coffee. Do not use milk.)
- ½ tsp agar agar powder (About 1.5g; Can not use gelatin powder.)
- ½ cup granulated sugar (About 105g; Can not use artificial sweeteners.)
- food colorings (Optional)
Instructions
- In a small saucepan, combine ¼ cup of juice (or water, tea, soft drinks) and sprinkle ½ tsp of agar agar powder over it. Stir the mixture until the agar agar powder is fully dissolved.
- Place the mixture on medium heat and bring it to a simmer. Add ½ cup of sugar and stir until it is completely dissolved. Allow the mixture to cook over medium heat for approximately 5 minutes until the syrup thickens in consistency and takes on a light yellow hue.
- Transfer the mixture into a heart silicone mold. If there is any remaining mixture, you can pour it into a regular food storage container. Once the mixture is set, you can cut the jelly into small pieces and reshape them using the heart mold as desired.
- To create a variety of edible crystals, follow the previous steps, utilizing different flavors and colors of drinks. Alternatively, you can apply a few drops of food colorings to the mixture to achieve a colorful assortment of the crystal candies.
- Allow the mixture in the mold to cool down to room temperature, then place it in the refrigerator overnight until it's fully set.
- Remove the jelly from the heart silicone mold. Arrange the heart-shaped jellies on a large sheet of parchment paper, ensuring they are placed in a single layer without touching each other to prevent sticking. Allow them to sit at room temperature for 3 to 5 days, away from direct sunlight, until a firm crust forms on the surface.
- To create edible crystal clusters, take a large piece of jelly and cut it into irregular fingertip-sized pieces. Arrange these small pieces closely together within the heart-shaped silicone mold and allow them to dry in the mold for about 5 days until they adhere to each other and develop a solid crust on the surface.
- Store in an air tight container at room temperature (avoid high temperature or direct sunlight) for up to 1 month.
Video
Hi! I can’t take it out of the mold. It’s too sticky. I let it cook for 5 minutes.
What do you think could I have done wrong?
Maybe it’s the brand of your agar agar, mine did the same thing and from what I know the telephone brand is the only one that truly works!
The agar agar is really expensive though!! Is there any way to make it work without that specific brand? Are they not all the same?
Hello, Ava! Agar has different “gelling strengths” – Blum. For kohakutou you need agar with at least 1000-1200 blum
Mine happened too it stayed for a month and it still not hardened
skill issue
I’m just joking, that recipe is the best I love it!! thank you so much its so yummyyy
Thank you for the troubleshooting guide, answered my questions pre-failed attempt! Excited to try this recipe
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merci beaucoup pour le partage de cette recette que j ai parfaitement reussi grace a ces etaes guidees parfaitement expliquees
What is granulated sugar? Is it different from normal sugar?
It’s regular sugar.
By the time I get it into the container it’s already starting to form a crust and once it’s been in the fridge the top already hard and difficult to cut but the rest of it is just a sticky liquid? What am I doing wrong here 😂 I’ve made them twice and both did the same thing
I tried a third time and now it’s just overly chewy! I thought maybe I overcooked it? I dont have the telephone brand agar agar but I think it’s dumb that they aren’t all the same so is that what’s going on?? Someone please answer
It’s not dumb that they aren’t all the same. Different brands are of different quality, they don’t work together to make everything the same.
I live in a tropical county soni am not able to dry the candies is there any other way to dry them?
so*
Hiya can you give a temperature for the sugar mix when it’s done? It’s easier that way
i cant do it cuz i live in a tropical country