Instructions

• 1. Have a container ready (high temperature proof) and syrup on the side as well.
• 2. In a cooking pot, add water and agar powder. Melt the powder over medium heat, stirring constantly to prevent burning. Heat and stir until the agar powder melts completely. It usually takes about 1 to 2 mins.
• 3. Add the sugar. Melt the sugar, stirring constantly to prevent burning with a spatula. It will be very foamy and bubbly. Keep on stirring for about 5 mins.
• 4. Remove from the heat and immediately pour into the container. Quickly add 1 tbsp syrup (not more) of your choice (or a tiny amount of food coloring, using tooth picks.) Mix well.
• 5. Chill in the fridge until it has set. It should be firm enough to cut.
• 6. Remove from the fridge and cut into small pieces (about 2 to 3 cm dices) and place them on a baking sheet. You can also coat the pieces with sugar to make them sweeter.
• 7. Let the candies sit there for 2 to 3 days (it may even take up to 5 days, as it depends on so many factors : climate, season,...). Eventually their surface should dry out completely. The candies will be crystallized with a jewelry finish. They are crunchy outside, but inside texture is like jelly.
• You can keep your “kohakutou” in an airtight container for about 2 weeks.