I've tried Sugar Geek an your recipe to a science n yet the shell isn't getting think n hard. i leave it n fridge for 3 hrs n cut leave to dry even with fan blowing to spread up drying time still taking mine a week to form a thin delicate crust. Advice?
@@joesena9658 I had this problem with one brand of coloring (in gel) that just stayed in syrup state whatever I did. Same happened when I boiled the agar for too long. Same whenever I put too much citric acid. Not sure if this helps 🤷🏻♀️
No i just used regular food coloring and Telephone brand Agar Agar simmer to a soft boil for 3 min left in fridge for 3 hrs came out great but when i left it to dry it just created a soft crust not the thick crust i was looking for.
@@joesena9658 no idea what a telephone brand is, we don't have that in my country. ;) Guess you have to tweak the recipe a lil and see what works for you...
okay so i just made these after 2 years after failing to make them. i went on reddit and found this recipe with many people replying that it worked for them. now, i did change up the recipe a little, i substituted some water for melon syrup. they're currently waiting to be fridged (cause they're a lil hot rn) but i'm PRAYING this works 🙏 i'll let everyone know in 2 - 3 hours if anyone cares lol
alright, a lil update! it's been 2 hours. I used the exact measurements so it turned out to be a LOT but i poured like a really thin layer in a seperate little container so i could see it harden faster, and it DID harden to my surprise, unlike the last time i tried it. the big batch hasn't hardened yet, but i have high hopes since it's only been 2 hours. I might update this comment and tell you how long it took n stuff. I don't think the melon syrup i added altered the recipe. so i think the next time i'll be experimenting with some other drinks.
@@owbahraniya500 oh hey, sorry for the late reply!!! the recipe worked perfectly. the only thing is, the texture wasn't really crunchy untill like the 7th day but i ended up throwing the batch away because i honestly really disliked the flavor and texture haha. it was fun to try though!
@@tylerdurden781 No problem! I am happy that you replied, and i just noticed i commented twice (that was embarrassing) hah. I heard that some recipes would take 7 days to harden, that needs a lot of patience 😫!
THANK YOU! Will be making these soon! I would've really loved to hear the crunch of the break or even during chewing. Not for ASMR reasons, just to see how crunchy this recipe really gets them.
My sister really loves crystals things.. She said to me that i need to by crystals when her graduation day comes but i don't have enough money so, I need to make this :D thanks a lot for the recipe! love ittt!,🥰
I am completely blown away at the gorgeous aesthetics of these crystals! I've only known about your channel for about a week, and I have fallen head over heels, in love with the content and how you present it! Thank you so much. Peace
Brent Testerman thanks so much!! Welcome to the sugar geek fam! Be sure to check out my blog www.sugargeekshow.com and join the sugar geek show Facebook group if you’re interested! 😄
These are beautiful! I tried to make them the first time with a random brand of agar agar and it never solidified, but this time, I used the telephone brand (which I now realize that pretty much everyone says is the only brand that actually works for kohakutou) and it solidified! Only thing is, I used the recommended amount of candy flavoring (I used green apple) and I can't taste it at all... what did I do wrong?
I needed this, thank you so much! This video saved my cake! I was planning a crystal Cake and ordered crystal silicon forms which came out too small and taking out even the firmest frozen gelatin is almost impossible.
Hello..can you please help me..i saw your kohakutou recipe n i tired its turned very nice but i m.searching for its completely dry insidd n outside..can you please help.me how its dry from inside
They're so beautiful! I can't wait to give them a try for my cakes. A question.. If I were to place these on top of a buttercream or whipped cream iced cake would they remain stable or would they get all mushy and fall over? i'm trying to determine if I need to only use these on top of a fondant covered cake.
If you leave them out for 4-5+ days at room temperature, so they can crystallize, they'll be stiff enough to put on basically anything and they last a long time because of the amount of sugar used to make them.
Hi, I just did my first try today :). I had some trouble. The agar I use didnt get clear as on your video when heating it, could it be that I used too much? Also it wasnt at a boiling point but still there were like many tiny bubbles. If you could give me any advice I would appreciate it a lot. Thanks :)
Thanks for the recipe! I have a question. Could I let the candy crystallize in the fridge or in enclosed in the oven (turned off)? I have cats that will definitely interfere if I left it crystallizing on the counter.
Hi, i have a question. You said let the candy dry at room temperature for two or three days. Is it okay if i put them in an air-conditioned room? I really appreciate if you willing to answered this question.
What did you use to oil the container? I used canola oil and though it released easily, the kohakutou wasn't sticky at all and was actually slimy. What happened? Did I use too much oil?
Absolutely gorgeous. These will take my geode cakes to the next level! I know sugar is pretty integral to the recipe but is there any way to make these diabetic friendly? My grandma would absolutely love these but I don't to put her in the hospital 😬
I don’t think sugar is integral to the texture. Agar will thicken anything (like gelatin). You could probably experiment with different diabetic friendly sweeteners
Hello !! Does anyone know if it will work for gelatin if i use the same proportions? Or should i adjust some things? I dont have access to agar and i really want to try making this.
Hi Sugar Geek. New to your channel and was wondering if some or all of the sugar could be substituted with xylitol or another sugar alternative? Love your skills!
You need to check the properties of the sugar alternative! For example if you use stevia it won't work bcs it does not caramelise/ crystallise like table sugar wo it won't give your crystals the crunchy layer it would just be jelly :3
Hi Liz, I just love your videos! I am making an island cake with agar agar and it leaked after it was set. Can you tell me what I might be doing wrong? I tried it twice.
Looking for some help. I have tried different recipes to make this candy, and I've never gotten it just right. This time it FINALLY had the solid consistency out of the fridge, and I thought I had it, but it's been a week and no crust/hardness is forming. What did I do wrong? HELP!
Hi Sugar Geek I tried this recipe last week but so far the mixture has yet to go solid. I was wondering if you have any advice besides putting it in freezer as I plan on trying that.
i just found out that the agar i use wasn’t 100% agar (it also contained sugar). make sure your brand is 100%. it should never take more than a few hours to set.
My GF studies geology. And this couldn't bring more smile than I could ever imagined out of her -- thanks for the recipe sharing.
I tried this recipe yesterday. the crystals are beautiful !! thank you sooooo much for sharing with us !!
Hey! i have a question haha, how many packets of agar agar did you use?
How did it taste like?
@@shamimaakter917 very sweeet
@@ronamartinez1406 😍😍😍
Sorry, what is agar agar
Love this no gelatin Gummies!!! 👍🏼👍🏼
Same! I really like it because I don’t eat gelatin and this is an amazing recipe that I can’t wait to try!
Love it! I'm Japanese, but I haven't eaten Kohakuto yet. I want to try this recipe!!
Thanks, Sugar Geek! Btw it's
400ml water
12 g agar
600-650g sugar
1 g citric acid
... in case anyone was wondering 🫠
I've tried Sugar Geek an your recipe to a science n yet the shell isn't getting think n hard. i leave it n fridge for 3 hrs n cut leave to dry even with fan blowing to spread up drying time still taking mine a week to form a thin delicate crust. Advice?
@@joesena9658 I had this problem with one brand of coloring (in gel) that just stayed in syrup state whatever I did.
Same happened when I boiled the agar for too long.
Same whenever I put too much citric acid.
Not sure if this helps 🤷🏻♀️
No i just used regular food coloring and Telephone brand Agar Agar simmer to a soft boil for 3 min left in fridge for 3 hrs came out great but when i left it to dry it just created a soft crust not the thick crust i was looking for.
@@joesena9658 no idea what a telephone brand is, we don't have that in my country. ;) Guess you have to tweak the recipe a lil and see what works for you...
Thank you. Everyone gives the how to make it but no one want to give the amount of each to add
okay so i just made these after 2 years after failing to make them. i went on reddit and found this recipe with many people replying that it worked for them. now, i did change up the recipe a little, i substituted some water for melon syrup. they're currently waiting to be fridged (cause they're a lil hot rn) but i'm PRAYING this works 🙏 i'll let everyone know in 2 - 3 hours if anyone cares lol
alright, a lil update! it's been 2 hours. I used the exact measurements so it turned out to be a LOT but i poured like a really thin layer in a seperate little container so i could see it harden faster, and it DID harden to my surprise, unlike the last time i tried it.
the big batch hasn't hardened yet, but i have high hopes since it's only been 2 hours. I might update this comment and tell you how long it took n stuff.
I don't think the melon syrup i added altered the recipe. so i think the next time i'll be experimenting with some other drinks.
I hope it turned out nice for you! How is it the melon flavor?
I hope it turned out delicious for you! Let me know!
@@owbahraniya500 oh hey, sorry for the late reply!!! the recipe worked perfectly. the only thing is, the texture wasn't really crunchy untill like the 7th day but i ended up throwing the batch away because i honestly really disliked the flavor and texture haha. it was fun to try though!
@@tylerdurden781 No problem! I am happy that you replied, and i just noticed i commented twice (that was embarrassing) hah. I heard that some recipes would take 7 days to harden, that needs a lot of patience 😫!
THANK YOU! Will be making these soon! I would've really loved to hear the crunch of the break or even during chewing. Not for ASMR reasons, just to see how crunchy this recipe really gets them.
It all depends on how long you let them dry or sit for I’m pretty sure🤷🏽♀️.
My sister really loves crystals things.. She said to me that i need to by crystals when her graduation day comes but i don't have enough money so, I need to make this :D thanks a lot for the recipe! love ittt!,🥰
I am completely blown away at the gorgeous aesthetics of these crystals! I've only known about your channel for about a week, and I have fallen head over heels, in love with the content and how you present it! Thank you so much. Peace
Brent Testerman thanks so much!! Welcome to the sugar geek fam! Be sure to check out my blog www.sugargeekshow.com and join the sugar geek show Facebook group if you’re interested! 😄
The gold paint detracts from the esthetic while adding cost and time in my opinion but I love the product overall. Thank you!
I made this and they turned out so good
Love it! Amazing as always!
I need some crystals for a vegan cake. I just knew I could count on you for a great tutorial!! I can't wait to make these!!
These are beautiful! I tried to make them the first time with a random brand of agar agar and it never solidified, but this time, I used the telephone brand (which I now realize that pretty much everyone says is the only brand that actually works for kohakutou) and it solidified! Only thing is, I used the recommended amount of candy flavoring (I used green apple) and I can't taste it at all... what did I do wrong?
Very cool Liz! Thanks for the tutorial!
Thank u so much!! It's so helpful ☺❤❤
I needed this, thank you so much! This video saved my cake! I was planning a crystal Cake and ordered crystal silicon forms which came out too small and taking out even the firmest frozen gelatin is almost impossible.
Will a convection oven help the crystal crust form faster?
Can you use a dehydrator to crystallize them faster???
Beautiful, thanx
Thank you for this recipe
Brilliant! Thank you
Hello..can you please help me..i saw your kohakutou recipe n i tired its turned very nice but i m.searching for its completely dry insidd n outside..can you please help.me how its dry from inside
Ty it was so good
Could I infuse this recipie with canna butter or would it mess with the texture?
A year late to this but... use a tincture!
This is what I am looking for. Thanks so much ☺️
Anyway is it possible to use erythritol sugar instead? I need some coo and sweetl flavour without high calories. I wonder...
They're so beautiful! I can't wait to give them a try for my cakes. A question.. If I were to place these on top of a buttercream or whipped cream iced cake would they remain stable or would they get all mushy and fall over? i'm trying to determine if I need to only use these on top of a fondant covered cake.
If you leave them out for 4-5+ days at room temperature, so they can crystallize, they'll be stiff enough to put on basically anything and they last a long time because of the amount of sugar used to make them.
@@Ramen_luvver thank you!
Hi, How long is the shelf life?
Hi, I just did my first try today :). I had some trouble. The agar I use didnt get clear as on your video when heating it, could it be that I used too much? Also it wasnt at a boiling point but still there were like many tiny bubbles. If you could give me any advice I would appreciate it a lot. Thanks :)
Hello, what does citric acid do?
does the agar agar flakes work too? they the only agar agar i have
Can't wait to try this recipe
Please can we make it in gelatin powder?
I tried. ☹️it did not work
I tried too, it didn’t work
HI.What difference does Citric acid make..if any ? Thank you
You can put the cutout over the crystals to give them a gemrock look
Is there any way you could use jello or do I absolutely need to use agar agar
Thanks for the recipe! I have a question. Could I let the candy crystallize in the fridge or in enclosed in the oven (turned off)? I have cats that will definitely interfere if I left it crystallizing on the counter.
Is it possible to dry it in a food dehydrator? And for how long and at what temperature would you suggest?
Amazing
What kind of citric acid did you use ?
Very interesting... thank you for sharing
Hey Liz!
Can one use powdered gelatin instead?😋
Gelatin will not harden. I found this out the hard way 😔
@@braydnx yikes 😂😂😂 Thanks for the heads-up 🤭🙏🙏🙏
Tobiloba Ojemuyiwa so if you were to use gelatin the outside layer of sugar (aka the shell) won’t harden. Just to clarify
@@braydnx bummer😭
Thank you so much though
Tobiloba Ojemuyiwa you can find agar agar at most Asian stores!
Will they last a week from the day you start making them or a week after the 2-3 day drying process?
Do you let them dry in room temp with lid on or off? Thann u
That is so cool! Can't wait to try them. Thank you for your video. 😊
What can I use instead of the agar
Do i have to use that much sugar?
hai...that so beautiful. what if we make it without sugar? still it get crystal and crunchy?
Love you from MOROCCO🇲🇦❤ STAY SAFE Everyone💜
💕💕💕
💝💝💝💝
Can these be made in advance and stored?
If yes, how?
Would it work the same if you wanted to pour the mixture directly into small molds (like ice cube molds), rather than a big block to cut out?
Yup!
Thanks liz!...Cant wait to make them at home!
amazing !!!
Hi, i have a question. You said let the candy dry at room temperature for two or three days. Is it okay if i put them in an air-conditioned room? I really appreciate if you willing to answered this question.
What does the citric acid do?
Hi! Will these hold up next to buttercream in a geode cake? Thanks😃
What did you use to oil the container? I used canola oil and though it released easily, the kohakutou wasn't sticky at all and was actually slimy. What happened? Did I use too much oil?
Being short on time, would “drying” in the lowest temp oven work to achieve the crunchy crystalizing process??
Can you use gelatin instea of agar agar?
Hi Sugar Geek, how many weeks is the shelf life of these candies?
What is the shelf life of these? Like how far ahead of time can I make these?
CAN WE USE BLOOMED GELATIN AS I SAW IN YOUR GOOGLE SITE SO CAN U PLEASE TELL 😢
Hey! Can I use gelation insted of agar agar?
I would just use my gummy or gummy bear recipe ☺️ sugargeekshow.com/recipe/gummy-recipe/
Does the citric acid add a citrus flavor?
Absolutely gorgeous. These will take my geode cakes to the next level! I know sugar is pretty integral to the recipe but is there any way to make these diabetic friendly? My grandma would absolutely love these but I don't to put her in the hospital 😬
I don’t think sugar is integral to the texture. Agar will thicken anything (like gelatin). You could probably experiment with different diabetic friendly sweeteners
Whatever you use has to crystalize. Maybe grandma can have just one?
Hello !! Does anyone know if it will work for gelatin if i use the same proportions? Or should i adjust some things? I dont have access to agar and i really want to try making this.
Up please!!!!
Please send help. Any suggestion will be appreciated ,,,
I would use my gelatin recipe! sugargeekshow.com/recipe/gummy-recipe/
Gelatin and agar powder are 1:1 substitution.
But not the agar flakes or strips.
Is it possible to use silicone molds to get other shapes?
Irene Montero yes just make sure to lightly oil the molds so they don’t stick ☺️
@@SugarGeekShow what kind of oil? :)
Hi sugar geek! I love your videos. Can you use oil based or gel based food colorings ???
I used gel & it worked just fine. :)
Will they melt on hot weather
Can be touching fondant?
Because when i made ice cubes with gelatin they melted
Is it white sugar or caster sugar please? (Australia)
Guys do we have to do get the telephone brand bc I don't have It in my country
Hi Sugar Geek. New to your channel and was wondering if some or all of the sugar could be substituted with xylitol or another sugar alternative? Love your skills!
You need to check the properties of the sugar alternative! For example if you use stevia it won't work bcs it does not caramelise/ crystallise like table sugar wo it won't give your crystals the crunchy layer it would just be jelly :3
Could I use silicone molds for this?
This was much easier than I thought it would be
Hi Liz, I just love your videos! I am making an island cake with agar agar and it leaked after it was set. Can you tell me what I might be doing wrong? I tried it twice.
Full recipe plz? What weight etc for water,sugar ,gelatine etc
Looking for some help. I have tried different recipes to make this candy, and I've never gotten it just right. This time it FINALLY had the solid consistency out of the fridge, and I thought I had it, but it's been a week and no crust/hardness is forming. What did I do wrong? HELP!
Hi liz? Quick question, will these work with gelatine leaf instead of agar agar? And do they hold well when left out at room temp (after it has set)?
AH same question :(
Can I add lime instead of cetric acid?
If I were to add coconut oil and some extra agar agar, would it have the same consistency?
Kann ich das Rezept bitte haben.😍😍😍
Um for when the candies needs to dry and I cover it with a clear plastic wrapper cause there are some case of fly problem or ants
I wonder if I could just use jello packs.
Can i use gelatin instead?
Is the Agar agar like gelatin? Can be substitute?
Si no tengo agar agar con q puedo reemplazarlo? Y si se puede reemplazar seria la misma cantidad? Muchas gracias 😊
El Agar Agar es gelatina de origen vegetal, podrías tratar de hacerlo con gelatina normal (yo no lo he hecho todavía)
Can you do this process with Alcohol? Can you do this with milk?
Hi Sugar Geek I tried this recipe last week but so far the mixture has yet to go solid. I was wondering if you have any advice besides putting it in freezer as I plan on trying that.
i just found out that the agar i use wasn’t 100% agar (it also contained sugar). make sure your brand is 100%. it should never take more than a few hours to set.
So I made a batch and they seem so firm compared to my other batches I made? Is it possible I used too much agar agar and it won’t crystallize?
Can it be made with gelatin?
I would just use my gummy recipe :) very similar but with gelatin sugargeekshow.com/recipe/gummy-recipe/
Instead of..agar agar..can we use geletin.......if yes...then...same quantity...???
Viidyyaa Mundaada same question
Same question
Can I add some lemon juice for flavor?
Does anyone know if powder coloring will work?
Could this work with color gel?
Hi! I'd like to make these for a geode cake. Would they hold up next to buttercream? I'm worried they'd either melt or fall off. Thanks!
Yeah they will
Can I use gelatine !?
I would make my gummy or gummy bear recipe instead 😄 sugargeekshow.com/recipe/gummy-recipe/
Do you have the measurements?
Yes here you go! sugargeekshow.com/recipe/kohakutou-crystal-gummy-candy/
What flavoring did you use?
Do you have to use agar agar powder :)
yes you can’t substitute it for gelatin
can you make a exact amount of sugar and agar agar?
ty
Does it matter if my flavoring agent is oil based?