Classic Japanese sweet Konpeito, which is very similar to rock candies. A simple yet delicious treat for every kid or adult who is into sweets.
What is Konpeito?
Konpeito or 金平糖, is a traditional Japanese sweet that originated in Portugal and became very popular in Japan in the 16th century when it was introduced by a Portuguese trader. It has a sphere bumpy shape often times seen in all different colors. The taste of Konpeito is very simple, and almost exactly like rock candy.
Fun fact: did you know that the orgin of the word konpeito came from the progutese word "confeito" which trandsaltes to confettis becasue of its colorful appearance?
How long does it take you to make it?
The crystalizing process can form as soon as 1 day to 1 week, all depending on the size of the jar you are using, the temperature that it is sitting at, etc.
Tools/Materials needed:
Possible errors and solutions:
- sugar crystallized too fast and small sugar crumbs formed all over the glass
- solution; this happens possibly during the boiling process. To avoid this from happening, make sure that you boil and mix the sugars with water until it is COMPLETELY dissolved.
- The boiling temperature should reach at least 250F
- solution; this happens possibly during the boiling process. To avoid this from happening, make sure that you boil and mix the sugars with water until it is COMPLETELY dissolved.
- No sugar forms on the stick even though a week or more has passed by
- This could happen because of many reasons.
- 1. too much water in the mixture
- 2. you didn’t put enough sugar on the skewer or skipped the dipping part so sugar didn’t stick on the skewer
- the temperature that it is sitting at is either too cold or too hot
- This could happen because of many reasons.
- The colors won’t blend in well with the liquid sugar mixture
- Cheap food coloring was used: to avoid, use gel base food colorings instead of water base
- food coloring was added during the boiling process: to avoid this, only add the food coloring after it is removed from the heat and into the glass
- Having a hard time removing the skewer from the glass container after it is done
- Left it crystalizes for too long that sugar has formed all over the glass resulting in a huge chunk of sugar forming; remove the rock candy from the cup, rinse the side of the glass with hot water, and the candy should fall out shortly
- the skewer was placed too close to the side of the glass, make sure to leave some room for the sugars to form during the crystallization process
Preparation Process
start by boiling water and sugar together and then pour the liquid sugar into a glass container with food colorings
dip a skewer into the glass and then dust it in granulated sugar
once the liquid sugar has chilled for 20-30 minutes, stabilize it in a clipper or chopsticks and then let it set and crystalize for 1 day to 1 week until rock sugar forms on the stick
drain the sugar out enjoy it as it it or break it into pieces to recreate konpeito
Konpeito (Japanese rock candy)
Classic japanese candy, Konpeito made easy at home!
Ingredients
- 1 cup(200g) of sugar
- 1/4(85g) cup water
- food coloring
Instructions
- in a pan, add in sugar and water, and boil for around 5 minutes or until no sugar crumbs can be seen (make sure you are continuously string and do not burn the sugar)
- pour the liquid sugar into a glass container where you want the rock sugar to form (this is when you add the food colorings in and stir it until well mixed)
- dip a skewer into liquid sugar and then roll it in granulated sugar
- place the sugar skewer back in the liquid sugar once they have been chilled
- use like a clipper to stabilize the skewer so it doesn't move around while crystalizing (make sure to leave some room so the skewer doesn't touch the side or bottom of the glass)
- leave it in the liquid sugar at room temperature for about 1-7 days or until enough sugar crystallizes on the skewer
- enjoy it as it is or break it into smaller pieces to recreate the konpeito shape
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