How I Finally Nailed Candy Philosopher's Stones — Kohakutou Method
- Prep
- 5 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 15
- Calories
- 50 kcal
Ingredients
- 12 gagar agar
- 3 cupssugar
- 1.75 cupswater
- 1/4 teaspooncitric acid
- 1/4 teaspooncandy flavoring (pomegranate)
- 1/4 teaspoonsuper red gel food coloring
Instructions
- 1
Fill a pot with the water and sprinkle the agar agar over the top. Whisk together and turn on the heat to medium-high. Whisk continuously until the agar agar is bubbling and thickening, then stir in the sugar. Continue to stir until the sugar is completely dissolved.
- 2
Turn off the heat and whisk in the red food coloring, citric acid, and candy flavoring.
- 3
Pour the liquid into a shallow glass pan so that the liquid is at least 1-2 inches deep. Let the liquid set at room temperature for 2-3 hours or in the fridge for 1 hour or until fully hardened.
- 4
Use your fingers or a butter knife to loosen the solidified block from the container. Flip the container onto a cutting board or plate. For a more natural look, tear the block into pieces; for a cut-stone look, use a knife.
- 5
For a long dry, leave the candies uncovered at room temperature for 7-10 days. For a quick dry, use a dehydrator at 95°F for 72 hours.
- 6
Serve the candies at room temperature. Store in an airtight container for up to 2 weeks.