Crystal Candies

By Tasty · 45 min

Ingredients

Instructions

1. Lightly grease silicone sheet molds (40 small molds) with cooking spray, or line them with parchment. Set aside.
2. In a large nonstick saucepan, stir 1½ cups of the cold water with 1½ tablespoons of the agar powder. Bring to a boil over medium heat, stirring. Stir in 1¼ cups of the sugar and boil, stirring occasionally, for about 15 minutes, until thick and glossy. Remove from heat, then stir in the lychee extract and food coloring.
3. Pour the mixture into the molds, filling each about halfway. Cool for 15 minutes, then refrigerate for about 1 hour until set.
4. Spoon about 1 teaspoon of jelly into the center of each mold. Set aside at room temperature.
5. Repeat the cooking step with the remaining water, agar powder, sugar, flavoring and coloring. Pour the warm mixture over the jelly to fill the molds. Let set at room temperature for 2 to 3 hours until firm.
6. Unmold and cut into gem shapes, saving scraps for decoration.
7. Place the gems on a wire rack or baking sheet, loosely cover with parchment, and air-dry at room temperature for 7 days, flipping once a day.
8. Decorate with edible gold paint or leaf if desired. Store in an airtight container at room temperature for 2 to 3 weeks.

Summarized from Tasty's video. Watch it for the details.

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