Cooking

1. Lightly grease a container or silicone mold with a thin layer of oil or line it with parchment paper to make it easier to remove the candy later. Use more or less containers depending on how thick you want your candies to be and how many flavors you want to make.
2. In a large saucepan, combine 3 cups of water and 3 tablespoons of agar powder. Stir well to dissolve the agar powder.
3. Place the saucepan on the stove over medium heat. Bring the mixture to a boil, stirring continuously to ensure the agar powder is fully dissolved.
4. Once the agar mixture reaches a boil, gradually add 5 cups of granulated sugar, stirring constantly. Continue to stir until the sugar is completely dissolved and the mixture becomes clear.
5. Reduce the heat to low and let the mixture simmer for about 20 minutes, stirring occasionally, until it becomes thick and clear
6. Skim off any foam that formed while it cooked for clear candy
7. If you want to add color and flavor to your kohakutou, divide the mixture into your prepared containers and add a few drops of food coloring and flavor extracts to each bowl. Stir well to evenly distribute the color and flavor.
8. Smooth the surface with a spatula if necessary. If using multiple colors, you can add different drops of food coloring to the container and swirl to create multicoloured patterns.
9. Allow the agar mixture to cool to room temperature, then transfer it to the refrigerator to set completely. This will take about 2-3 hours.

Shaping and Drying

1. Once fully set, remove the agar block from the mold. Cut it into desired shapes using a sharp knife. Traditional kohakutou shapes include rectangles, diamonds, and irregular pieces to resemble gemstones.
2. You can roughly chip up the scraps from shaping them into tiny gems and place them ontop of the crystals too
3. Place the cut pieces on a wire rack or a tray lined with parchment paper. Let them dry at room temperature for 4-7 days. This drying process will create a crunchy outer layer while keeping the inside slightly chewy.
4. Finish the candies off by brushing them with some edible gold paint or gold leaf
5. Store the finished kohakutou in an airtight container at room temperature. Enjoy as a beautiful and delicious treat!
6. Be patient during the drying process. The outer layer should become firm and crunchy while the inside remains slightly soft.