Candy Philosopher’s Stones [Kohakutou Method] | Harry Potter Inspired Recipes
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What’s Up, Hungry Muggles
Harry Potter week continues here on the blog – I still have a few more magical tricks up my sleeves. Every year for the better part of a decade, I’ve transfigured my kitchen into the halls of Hogwarts to recreate magical treats for you muggles to make at home. Today, we’re flipping a Time Turner to take us all the way back to the very first Harry Potter book to make a candy that would make even Nicholas Flamel envious of our alchemy.
For weeks now, I’ve seen this incredible kohakutou crystal gummy candy all over my feed, and in an incredible aligning of the planets (I even checked my star chart), the idea was sparked to combine this candy-making method with my annual Harry Potter week when I was rewatching the first movie while scrolling on my phone.
Real Life Philosopher’s Stone
I’ve been to the Harry Potter Studios in London where I got to see many of the original props from the movies up close – one of my favorite displays was of all of the tiny props and magical items that had significant roles throughout the films.
It’s here that I got to see the real life Sorcerer’s Stone! Unfortunately, immortality could not be granted due to the stone begin protected behind a glass cabinet.
After making this recipe, it was awesome to go back and find this original picture of the stone and see just how similar kohakutou candies when compared to the ‘real deal.’
What is Kohakutou Candy?
Well to be short, it’s basically magic. Meaning “amber sugar” in Japanese, these candies have origins in Japan (and possibly Vietnam) – existing hundreds of years before they went viral on the internet. Made from agar agar, lots of sugar, and a bit of candy flavoring, the candies are crispy on the outside and jelly-like on the inside. It’s not quite like Jell-O (or how you might expect gelatin) with a bit more bite to the gel thanks to agar agar, but not as soft as, say, a Turkish Delight.
The method to making the candy is simple – boil the agar agar, then add the sugar and flavoring before letting the candy dry for several days to get a nice, crispy exterior. Thanks to the help of a dehydrator, you can significantly speed up the amount of time it takes to get that crystallized crust – it’s just like magic!
Agar Agar vs. Gelatin: Quick Breakdown
The texture provided by agar agar is distinctly different from that of gelatin. Agar agar creates a firmer, more brittle gel that gives a clean break, essential for the unique texture of kohakutou candies. Gelatin, on the other hand, results in a softer, more wobbly gel with a creamy consistency, which simply doesn’t provide the same firm bite required for these candies. Moreover, agar agar sets at room temperature and remains stable even in warm conditions, whereas gelatin needs to be refrigerated to set and can melt at higher temperatures. This stability makes agar agar perfect for maintaining the desired texture and shape of kohakutou candies.
The setting properties of agar agar also contribute to the formation of the essential crispy exterior of kohakutou. As the candy dries, agar agar allows for the creation of a dry, crystal-like crust, something gelatin cannot achieve due to its softer, more pliable nature. This crispy exterior, combined with a firm, jelly-like interior, defines the delightful texture contrast that kohakutou is known for.
So all that to say – no, you CANNOT use gelatin as a subsitute in this recipe.
Here’s What You Need
- Agar agar: The gelatinous base that gives the candy its unique texture.
- Sugar: Sweetens the candy and contributes to the crystal-like crust.
- Water: Dissolves the agar agar and sugar, forming the candy’s base.
- Citric acid: Adds a slight tang to balance the sweetness.
- Candy flavoring: Provides the specific flavor of your choice (I used pomegranate).
- Super red gel food coloring: Gives the candy its vibrant, magical appearance.
Let’s Make Some Magic
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. Keep stirring until the sugar is completely dissolved.
Adding Color and Flavor
Once the sugar is dissolved, turn off the heat and whisk in the red food coloring, citric acid, and candy flavoring. It’s like adding a bit of magic to your potion. Make sure everything is well combined.
Setting the Candy
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. It will be firm with a consistency similar to silicone rubber when ready to cut.
Creating the Philosopher’s Stones
Use your fingers or a butter knife to loosen the solidified block from the container. Be careful not to rip the candy. Flip the container onto a cutting board or plate and tap until it falls out. For more ‘natural-looking’ stones, gently tear the block into pieces to make crystals. Alternatively, for a more cut-stone look, use a sharp knife to cut the candy into blocks, then cut off the corners and sharp edges until you have a shape similar to a gemstone. Be creative with your shapes – I made mine larger like the one in the movie, but you can cut the stones into any shape you desire.
Troubleshooting Common Issues with Kohakutou Candy
While this recipe is easy enough for Neville Longbottom, some Muggles may still encounter some issues during the candy making process. Fortunately, most issues are easy to resolve!
Agar Agar Not Dissolving Properly
- Problem: The agar agar doesn’t fully dissolve, leaving lumps in the mixture.
- Fix: Ensure the water is at a rolling boil before adding the agar agar. Whisk constantly until the mixture thickens. If lumps persist, strain the mixture through a fine sieve before adding the sugar.
Candy Not Setting Properly
- Problem: The candy remains too soft and doesn’t firm up as expected.
- Fix: Double-check the agar agar to water ratio; too little agar agar can cause the candy to remain soft. Ensure the mixture boils for at least 2-3 minutes to activate the agar agar fully.
Uneven Drying or Sticky Texture
- Problem: The candy has a sticky texture or doesn’t dry evenly.
- Fix: Rotate the candies regularly during the drying process to ensure even exposure to air. If the room is humid, use a dehydrator or place the candies in a low-temperature oven to help achieve a consistent crust.
Crystallization Not Forming
- Problem: The outer layer doesn’t form a crystal-like crust.
- Fix: Patience is key. Ensure the candies are left uncovered in a dry environment. If using a dehydrator, set it to 95°F and allow enough time (up to 72 hours) for the crystallization to develop.
- Alternative issue: If the candy truly isn’t getting a crispy crust, it’s likely you didn’t use enough sugar. Try again and increase the sugar amount before trying again. This recipe calls for A LOT of sugar to kickstart the crystallization process.
Flavor Not Distributing Evenly
- Problem: The flavor is uneven, with some parts of the candy lacking taste.
- Fix: Whisk the flavoring thoroughly into the mixture to ensure it is evenly distributed before pouring it into the mold. Consider adding the flavoring earlier in the process to allow it to blend more completely.
Coloring Uneven or Fading
- Problem: The food coloring is uneven or fades during the drying process.
- Fix: Mix the food coloring thoroughly into the hot mixture to ensure even distribution. For more vibrant colors, use gel food coloring, which tends to be more concentrated and stable.
These candy philosopher’s stones are a magical addition to any Harry Potter-themed event. Creating these sparkling gems is like performing a bit of kitchen alchemy – even Nicholas Flamel would be impressed. Don’t forget to share your creations with fellow Potterheads – they’re bound to be enchanted by these sweet treats. Happy candy-making, Hungry Muggles, and may your kitchen always be filled with magic!
Candy Philosopher’s Stones [Kohakutou Method] | Harry Potter Inspired Recipes
Equipment
- sauce pot
- glass pans or greased heat proof container (I used a small 4×5 inch glass pan that was 1-2 inches deep, big enough to hold all the liquid)
- kitchen scale for weighing ingredients
Ingredients
- 12 g agar agar
- 3 cups sugar
- 1 ¾ cup water
- ¼ teaspoon citric acid
- ¼ teaspoon candy flavoring I used pomegranate flavoring
- ¼ teaspoon super red gel food coloring
Instructions
- 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.
- Turn off the heat and whisk in the red food coloring, citric acid, and candy flavoring.
- 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. It will be firm with a consistency similar to silicone rubber when ready to cut.
- Use your fingers or a butter knife to loosen the solidified block from the container. Be careful not to rip the candy. Flip the container onto a cutting board or plate and tap until it falls out.
- For more 'natural-looking' stones, gently tear the block into pieces to make crystals. Alternatively, for a more cut-stone look, use a sharp knife to cut the candy into blocks then cut off the corners and sharp edges until you have a shape similar to a gemstone. Be creative with your shapes – I made mine larger like the one in the movie but you can cut the stones into any shape you desire.
- Place the cut candies onto a baking sheet lined with parchment paper.
- Long Dry (no dehydrator method): Leave the candies out, uncovered (or covered very lightly with plastic wrap to prevent dust) at room temperature for 7-10 days or until a crystal crust forms. Dry at room temperature to your desired crispiness level. Rotate every day to ensure each side gets a nice crust.
- Quick Dry (dehydrator method): Arrange the candies on a flat plate or baking sheet lined with parchment paper that will fit inside your dehydrator (my toaster oven has a dehydrator mode, so I used a baking sheet). Turn the dehydrator to 95°F and dry the candies for 72 hours or until a crystal crust has formed and reached your desired level of crispiness. Rotate inside the dehydrator every 12 hours so that each side of the candy gets a nice crust.
- Serve the candies at room temperature. Store leftovers in an airtight container for up to 2 weeks or until they no longer have a crispy crust and gelly interior. Enjoy!
