Kohakuto

Wagashi (Japanese sweets) are especially pretty in the summertime. Most sweets this time of year have an element of transparency to it, to make it seem like water. Kohakuto, which translates to “amber candy,” is meant to look like cool, ice-like shards of gemstones, like fossilized amber. It’s a perfect visual on hot summer days.

Kohakuto is a treat made popular during the Edo period (1600 – mid 1800s). Sugar was a new but rationed commodity in Japan. By serving kohakuto in your inn or tea house, you showed your establishment was high class (and had money). Offering it as a gift showed the highest level of respect, because it was just that expensive and new. So different from how sugar’s available everywhere these days!

Kohakuto is super easy to make, but it takes forever to wait for the pieces to dry out and form a crunchy outer crust. Depending on how dry or humid it is where you live, it can take upwards of a full week (like in Japan) or 3-4 days (such as in the Vegas desert) to become perfect. At that point, it’ll stay tasty for about 2 weeks (no preservatives, after all). The version with marmalade takes much longer to dry, since it’s a sticky jam to start with, so if you’re in a rush, you might want to stick to just using candy flavorings.

I can’t wait to get these into some gift bags and get them to my friends; kohakuto make fantastic party favors. You can even make coordinated ones, specific to the color of any event you’re celebrating.

For other Japanese desserts (wagashi), try my Karumeyaki (puffed caramels), Mizu Manju and Warabi Mochi (perfect for summer), or the super-popular Dalgona Coffee 🙂

Ingredients

• 9 ½ oz Water
• 8g Kanten (Agar Agar) Powder
• 16 oz White Granulated Sugar
• Glass pyrex / heat-safe dishes
• Candy Flavoring of your choice
• Marmalade
• Condensed Milk
• Skewer or Chopstick
• Wax or parchment paper
• Gold food-safe dusting powder
• Silver food-safe dusting powder

Directions

To a small pot, add 9 ½ ounces of water. Sprinkle 8 grams of kanten (agar agar) powder on top; stir and let sit for about 5 minutes to dissolve.

Dissolve kanten powder in water. Bring to boil. Keep stirring for 2-3 minutes; mixture will thicken and look opaque.

Add 16 ounces of white granulated sugar to the mixture. Add and dissolve sugar in batches, about 3-5 minutes.

Divide the hot sugar-and-kanten mixture into a heat-safe / pyrex dish.

For a fossilized-amber look, use marmalade; a different look can be achieved by adding a tiny amount of condensed milk or candy flavoring of your choice. Swirl into the hot mixture with a skewer or chopstick.

Cover the dishes and let set in the fridge, about 2 hours.

Remove the set, jelled candy. Tear with fingers (for a “rock” look) or cut with a knife (for a “cut gem” look). Place pieces on a piece of wax or parchment paper. Decorate the pieces with edible dust if desired.

Leave in a safe place, protect from dust, and allow to dry out. This depends on the humidity level of where you live, and can take from 3-7 days.

Package into a covered candy dish, or put into small gift / favor bags, and give as gifts. Enjoy!