Edible Crystals (Kohakutou Clusters) (2024)

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)

• ¼cupjuice of your choice(About60g;Can also use water, soft drinks, tea, alcohol, coffee. Do not use milk.)
• ½tspagar agar powder(About1.5g; Can notuse gelatin powder.)
• ½cupgranulated sugar(About105g; Can notuse artificial sweeteners.)
• food colorings(Optional)

Step-by-step INSTRUCTIONS

1. In a small saucepan, combine¼ cupofjuice(or water, tea, soft drinks) and sprinkle½ tsp ofagar agar powderover it. Stir the mixture until the agar agar powder is fully dissolved.

2. Place the mixture on medium heat andbring it to a simmer. Add½ cup of sugarand stir until it is completely dissolved. Allow the mixture to cook over medium heat for approximately5 minutesuntil the syrup thickens in consistency and takes on a light yellow hue. Add some food coloring if you want.

3. Transfer the mixture into aheart silicone mold. If there isany remaining mixture, you can pour it into aregular 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, utilizingdifferent flavors and colors of drinks. Alternatively, you can apply a few drops offood coloringsto the mixture to achieve a colorful assortment of the crystal candies.

5. Allow the mixture in the mold to cool down to room temperature, thenplace it in the refrigerator overnightuntil it’s fully set.

6. Remove the jelly from the heart silicone mold. Arrange the heart-shaped jellies on a large sheet ofparchment paper, make sure you place them in a single layer without touching each other to prevent sticking. Allow them to sit atroom temperature for 3 to 5 days, away from direct sunlight, until afirm crustforms on the surface.

7. To createedible crystal clusters, take a large piece of jelly and cut it into irregular fingertip-sized pieces. Arrange these small piecescloselytogether within the heart-shaped silicone mold and allow them todry in the mold for about 5 daysuntil they adhere to each other and develop a solid crust on the surface.

8. Store in anair tight containerat room temperature (avoid high temperature or direct sunlight) for up to1 month.

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