Last updated on July 10th, 2026
If you’ve ever seen photos of candy that looks like tiny gemstones, you’ve probably come across kohakutou. This Japanese candy is made from just five ingredients, sets up with a crunchy shell and a soft, chewy center. Best of all, you don’t need any special baking skills to pull it off.
These sweet treats be enjoyed on their own, but they look great as a decoration on cakes, cupcakes and other desserts.
And the great thing about these candies is you choose your own flavoring, so just go with your own favorite, or a friend’s favorite if you’re making them as a gift.
What is Kohakutou?
Kohakutou (琥珀糖) translates roughly to “amber sugar,” which makes sense once you see one. These Japanese crystal gummies are made from five simple ingredients:
- Water
- Sugar
- Flavoring
- Food coloring
- Agar-agar
If you’ve not heard of agar-agar before, it is a powder-like substance produced from red algae. When agar-agar is combined with liquid, it becomes thick and jelly-like, enabling the formation of these yummy jellies. This gives kohakutou its sliceable, jewel-like shape.
These jellies are slightly crunchy on the outside, while nice and chewy on the inside – perfectly satisfying!
What’s more, these candies are made without using any gelatin, so they’re also vegan!
My favorite brand of agar-agar is Telephone, which comes in easy-to-use sachets, so there’s no need to mess around with weighing out ingredients.
- Brand Telephone Agar-Agar Powder
- - Size 50 g.
- - For make dessert
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Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.
Their taste of Kohakutou is also very dependent on which flavoring you add. So you can tailor these jellies to your favorite flavor. Giving these away as a gift? Use the recipient’s favorite flavor instead.
I love making these sweet treats as a little gift if I’m visiting friends, and they always go down well.
Kohakutou Recipe Overview
| Active prep time | About 20-30 minutes |
| Setting time | 1-3 hours in the fridge |
| Drying time | 2-3 days at room temperature |
| Yield | One 8×8-inch pan, roughly 40-50 small pieces |
| Difficulty | Beginner-friendly |
| Dietary notes | Vegan, gluten-free, no gelatin |
Most of the “time” here is hands-off drying, not active cooking, so don’t let the multi-day timeline put you off. You’ll spend less than half an hour actually working on this.
Ingredients
| Ingredient | Amount | Approx. Metric | Notes |
|---|---|---|---|
| Agar-agar powder | 4 tsp | ~10g | Look for pure agar-agar powder, not agar flakes or bars |
| Water | 1.75 cups | ~415ml | Cool or room temperature to start |
| Granulated sugar | 3 cups | ~600g | The high sugar ratio is what gives the candy its crunchy shell |
| Clear candy flavoring | 0.25 tsp | n/a | Optional; use a concentrated flavoring oil rather than vanilla extract, which will discolor the candy |
| Liquid food coloring | 3-6 drops | n/a | Adjust per dish depending on how vivid you want each batch |
A note on the agar-agar: brands vary slightly in strength, so if you’ve used a different one than what’s listed here and your candy doesn’t set firm enough, increase the agar by half a teaspoon next time.
Kitchen Tools You’ll Need
- A small saucepan
- A heatproof spatula or spoon
- One shallow dish per flavor (an 8×8-inch glass or metal pan works well; silicone is fine too)
- Cooking spray
- A sharp knife
- Parchment paper
- A baking sheet or tray for drying
How to Make Kohakutou
*Note: though making these candies is quick, setting time can take up to 3 days
1. Prep your pans Lightly coat each pan with cooking spray. If you’re making more than one flavor, you’ll need a separate pan for each one since the coloring and flavoring get added later in the process.
2. Soak the agar-agar Add the agar-agar powder to the water in your saucepan and let it sit for 4-5 minutes. This gives it a head start on absorbing liquid before it hits the heat.
3. Boil, then simmer Bring the mixture to a boil, then drop it down to a simmer for about 3 minutes, stirring fairly often so nothing catches on the bottom of the pan. You’ll know it’s ready when the agar-agar has fully dissolved and the liquid looks clear rather than grainy.
4. Add the sugar Stir in the granulated sugar and keep cooking for another 2-3 minutes, until it’s fully dissolved and the mixture has thickened slightly. It should look syrupy, not watery.
5. Pour into the pan Take the pan off the heat and pour the mixture into your prepared dish. Aim for about half an inch of thickness; you can go thicker, but it’ll take longer to set and dry.
6. Add flavor and color Let the mixture sit for a minute or two before adding the flavoring and food coloring. This isn’t critical for safety, but pouring color into liquid that’s still at a full boil tends to make it spread unevenly. Stir gently to combine, or swirl multiple colors together if you want a marbled effect.
7. Refrigerate until set Chill the pan for 1-3 hours, until the gel is firm enough to hold its shape when you press it lightly.
8. Unmold and cut Flip the pan to release the set candy, then cut it into cubes or chunks with a sharp knife. The pieces get sticky fast, so rinse your knife every few cuts to keep your edges clean.
9. Coat in sugar (optional) Spread granulated sugar over a sheet of parchment paper and roll each piece in it so the outside is fully coated.
10. Dry Line a baking sheet with parchment and spread the pieces out in a single layer, leaving space between them. Let them air-dry at room temperature for 2-3 days. You’ll know they’re done when the outside has formed a hard, slightly translucent crust while the inside stays soft.
Recipe Tips
- Don’t skip the soaking step for the agar-agar; it dissolves more evenly when it’s had time to absorb water first.
- If you’re making multiple colors, work quickly once the syrup is divided. It starts setting as it cools.
- A thinner pour sets and dries faster than a thick one, so if you’re short on time, go thinner.
- Humid kitchens slow down drying considerably. If your candy is still tacky after 3 days, give it another day or two, or run a fan nearby.
- Rotate the pieces once a day while drying so all sides get exposed to air evenly.
Flavor and Color Ideas
| Flavor | Suggested Color |
|---|---|
| Green apple | Light green |
| Strawberry | Pink or red |
| Lemon | Yellow |
| Grape | Purple |
| Blue raspberry | Blue |
| Peach | Orange or peach tone |
Green apple is a popular choice because it reads as tart and fruity without tasting artificial, but kohakutou is genuinely a build-it-yourself candy. Any clear flavoring oil works.
Adding Sparkle
If you want your candy to actually shimmer, edible luster dust is the easiest way to do it.
Mix a small amount into the syrup before it sets, or paint it onto the cut edges with a small brush once the pieces are dry. Edible gold leaf works the same way for a more dramatic finish.
- FOOD-GRADE EDIBLE GLITTER - Crafted from premium food-grade ingredients, our edible glitter meets stringent safety standards and is free from GMOs, dairy, and gluten. This luster dust edible wont affect the flavor of foods or drinks, making it a safe and reliable food glitter for all your decorative projects.
- SMOOTH TEXTURE & NO CLUMPING - Our edible glitter features a fine texture that dissolves quickly without clumping, ensuring no gritty residue. This smooth glitter for drinks blends effortlessly into frostings, glazes, and beverages, while the glitter powder stays suspended for hours as drink glitter edible dust, perfect for long-lasting sparkle.
- 16-COLOR EDIBLE GLITTER SET - This set includes 16 vibrant colors, such as red edible glitter for drinks and edible silver glitter, for dazzling effects. Use this edible glitter for cakes, cocktails, and more, with versatile glitter for drinks and cake glitter options to enhance any creation.
- CONVENIENT LEAK-PROOF DESIGN - Designed with a leak-proof single-hole mesh cap, it precisely controls the amount of edible glitter dispensed, preventing waste. The kit includes spoons for scooping and mixing, allowing easy adjustment of drink glitter edible dust concentration for luster dust edible applications.
- PERFECT FOR ANY OCCASION - Versatile edible glitter for cakes, cookies, and drinks, ideal as cake glitter for baked goods and cocktail glitter for drinks. Enhance desserts like edible glitter for cookies, add glamour to parties, and elevate visual appeal for weddings, birthdays, and holidays with this all-purpose edible glitter.
Prices pulled from the Amazon Product Advertising API on:
Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.
How to Store Kohakutou (and Shelf Life)
| Storage Method | How Long It Lasts |
|---|---|
| Airtight container, room temperature | 1-2 weeks for best texture, up to about 3 weeks still edible |
| Refrigerator | Not recommended; moisture causes the candy to sweat and turn sticky |
| Freezer | Not recommended; freezing breaks down the gel structure |
Once the pieces have dried and formed their crust, move them into an airtight container right away.
Humidity is the main enemy here: too much moisture in the air or in storage will soften the crust and shorten how long the candy stays good.
If you live somewhere humid, a small food-safe desiccant packet in the container can help extend shelf life.
Kohakutou – Easy and impressive
As you can see, these candies are so simple to make and tasty too! Homemaking candies is also a sure-fire way to really impress your friends. My favorite flavor is green apple for sure.
If you’re looking for a homemade gift or a decoration for a cake or dessert table, this is a solid one to have in your back pocket.
Let me know how it goes in the comments!
FAQs
Can I use powdered food coloring for kohakutou?
Yes, you can! You may need to add in more liquid in order to dissolve both the agar-agar and the food coloring.
If you’re wondering which one to purchase I find that liquid food coloring is easier, as the ratios are already set for the agar-agar for this recipe. If you’re looking to buy some liquid food coloring, you can get it here.
What’s the best flavor to add to kohakutou?
The great thing about these jellies is that you can tailor them to your favorite flavor! My favorite flavor is green apple, which tastes like sour apple flavored sweets. But you can add anything you like!
How do I store kohakutou?
Once these crystal jellies have formed a crust, move them to an airtight container and store them at room temperature. It is best to eat them within a week. Don’t freeze them!
What other Japanese food are easy to make?
If you’ve caught the Japanese cuisine fever; I’ve got you covered! I actually have a separate blog post on another really easy-to-make hokkaido milk tea, which you should check out if you enjoyed making these yummy jellies!
I also have an easy method of making chicken tempura rolls which you should totally check out!
What other decorations could I add?
If you would like your crystals to sparkle, you could add a small amount of edible luster and mix. If you’re struggling to find this in your local shop, I’ve added a link below for the luster I use! Once you’ve cut the crystals, you could also paint the edges of the crystals with the luster, or use gold leaf!
Can I skip the sugar coating step?
Yes, the sugar coating is purely cosmetic and for texture. The candy will still set, dry, and taste the same without it; it just won’t have that crystallized exterior.
Why didn’t my candy set firm enough?
This usually comes down to agar-agar strength varying by brand, or not simmering it long enough to fully dissolve. If it happens again, try adding a little extra agar-agar or extending the simmer time by a minute or two.
Can I make this without a candy thermometer?
Yes. The recipe doesn’t require precise temperatures; just watch for the agar-agar dissolving fully and the syrup thickening slightly before pouring.
Kohakutou (Japanese Crystal Candy)
A vegan, 5-ingredient Japanese candy with a crisp, sugar-crusted shell and a soft, jelly-like center. It looks like a cut gemstone and takes on whatever flavor and color you choose.
- Category: Dessert
- Cuisine: Japanese
Ingredients
- 4 teaspoons agar-agar powder
- 1.8 cups water
- 3 cups granulated sugar
- 0.3 teaspoons clear candy flavoring (optional)
- 4 drops liquid food coloring
Instructions
- Prep your pans: Lightly coat each pan with cooking spray. Use a separate pan for every flavor you plan to make.
- Soak the agar-agar: Add 4 teaspoons agar-agar powder to 1.8 cups water in a saucepan and let it sit for 5 minutes so it starts absorbing the liquid.
- Boil, then simmer: Bring the mixture to a boil, then reduce to a simmer for about 3 minutes, stirring often, until the agar-agar is fully dissolved and the liquid looks clear.
- Add the sugar: Stir in 3 cups granulated sugar and cook for another 3 minutes until fully dissolved and the mixture has thickened slightly.
- Pour into the pan: Remove from heat and pour the mixture into your prepared pan, aiming for about half an inch of thickness.
- Add flavor and color: Let the mixture sit for a minute or two, then stir in 0.3 teaspoons clear candy flavoring (optional) and 4 drops liquid food coloring. Swirl in extra colors now if you want a marbled look.
- Refrigerate until set: Chill the pan for 120 minutes until the gel is firm enough to hold its shape when pressed lightly.
- Unmold and cut: Flip the pan to release the candy, then cut it into cubes with a sharp knife, rinsing the blade often since the pieces get sticky.
- Coat in sugar (optional): Roll each piece in granulated sugar spread over parchment paper for a crystallized exterior.
- Dry: Spread the pieces in a single layer on a parchment-lined tray and let them air-dry at room temperature for 2-3 days, until the outside forms a hard, slightly translucent crust.
Notes
- Agar-agar strength varies by brand. If your candy isn’t setting firm enough, add an extra 1/2 tsp next time.
- Use 3-6 drops of food coloring per pan depending on how vivid you want the shade.
- This recipe makes one 8×8-inch pan, roughly 40-50 pieces.
- Once dried and crusted, store in an airtight container at room temperature for up to 2-3 weeks; avoid the fridge or freezer, since the moisture will make the candy sweaty and sticky instead of crisp.
Should they be left out to dry uncovered or covered? I have pets and kids, so I’m concerned about the idea of leaving them uncovered completely.
Whats the shelf life of these candies once stored in an air tight container or package?
Stored in an airtight container at room temperature, they’re best within 1-2 weeks, though I think they’ll still be fine to eat for up to about 3 weeks. Just keep them out of the fridge or freezer, since the moisture from either one will make the candy sweaty and sticky instead of “crunchy”!