Скачать или смотреть Lychee Kohakuto Wagashi ライチコハクトウ (edible geode crystals / rock jelly gemstone candy) not too sweet!

I love how pretty these are; they look like rock crystals and geodes but these candies have a soft gummy centre whilst featuring a crunchy sugary exterior.
The crisp shell is matte and opaque which again is in contrast to the inside which is shiny, lustrous, and translucently gem-like!

This gummy confection is made in many parts of Asia with numerous names including: kering, crystal candy, kanom woon grop, kohakutou, agar/ kanten/ amber candy, and rock jelly.

It is sooo simple to make, you can whip up a batch to put in jars as gifts to friends, as favours or bombonieres, or box them up and mail them to loved ones because these lollies can last for a VERY long time (if you allow them to!)
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Lychee Kohakutou Edible Geodes Recipe

Ingredients:

• 120g Lychee juice // ½ cup (or Lychee flavoured drink)
• 4g Agar powder // 2 tsp
• 200g Sugar // 1 cup
• 1g Citric acid // ¼ tsp (for not-too-sweet option)
• Food coloring (optional)

Essential equipment:

• Small pot and spatula
• Heat-proof bowl or pan to use as a mold
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Tips

• You must use Agar in this recipe - please do not use gelatin it will not work
• The citric acid is essential to help this candy taste less sweet, but you can leave it out if you really want to, or you can use a bit of lemon juice instead
• It is important to ONLY add the acid after the cooking process is finished (give the mixture a chance to cool down before adding)
• Dry them in cool room temperature, you can leave them on the countertop (with or without a cover)
• Depending on the heat and humidity of your kitchen these may take a longer to dry and crystallize
• Once done store these candies in sealed containers in a cool dark place, they can keep for up to about 2 months unrefrigerated!
• Other juices may be used but try and stick to ones that aren’t too acidic otherwise it may interfere with the setting process
• Please avoid using specific fruits like kiwifruit, papaya, pineapple, peach, mango, guava and fig as they contain the enzyme bromelin - this breaks the Agar down and won't set when it's been exposed to them
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Agar powder (vegan gelatin): https://amzn.to/2XRQDqm
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