Hello everybody! Thank you all for the love on this video it makes my heart so happy 💕~ I'm still currently on hiatus but I came back for a bit to pin this comment to answer some FAQs this video has been receiving: • You must use Agar in this recipe - please do not use gelatin it will not work • The citric acid is essential to help this candy taste less sweet, but you can leave it out if you really want to, or you can use a bit of lemon juice instead • It is important to ONLY add the acid after the cooking process is finished (give the mixture a chance to cool down before adding) • Dry them in cool room temperature, you can leave them on the countertop (with or without a cover) • Depending on the heat and humidity of your kitchen these may take a longer to dry and crystallize • Once done store these candies in sealed containers in a cool dark place, they can keep for up to about 2 months unrefrigerated! • Other juices may be used but try and stick to ones that aren’t too acidic otherwise it may interfere with the setting process • Please avoid using specific fruits like kiwifruit, papaya, pineapple, peach, mango, guava and fig as they contain the enzyme bromelin - this breaks the Agar down and won't set when it's been exposed to them (FYI these are the tips I copied from the video description that some of you may have missed) Thank you all once again I'm really looking forward to coming back and making more videos!!! Much much love I really miss you all and hope to see you again soon xoxoxo
you and another youtuber (cooking tree) inspired me to start making kohakutou again! and your one of the very few that ive noticed that uses actual fruit juices as well!
i love how delicate and precise you are with each step 😌 you make cooking look like art. i love the sounds of the candy in the jar !! they really look like crystals
@@kachow6493 Probably, though it would need to be heavily strained and possibly watered down a little. There’s a clear, peach-flavored drink that you can find in Japanese supermarkets that I’ve seen people use for kohakuto before. As for the acid mentioned by someone else, I’d play it safe and stick to the citric acid, especially since the amount used is fairly negligible and it may have to do with citric acid being in a solid form or the composition or something, I’m not a food scientist.
Hello! I wanna try making this, you make it look so easy! Can I use yuzu juice? I can’t seem to find lychee juice at the supermarkets near me. Thank you :)
hey, is there a specific process for drying, like do you let it airdry or just put it somewhere in the shade for 2-3 days, do you use things like the wind to speed the process? love the recipe btw. for the juice as well, does it have to be concentrated, do you need to extract all the pulp etc?
I was wondering if I can keep it in the fridge to dry because there quite a lot of ants around and I'm worried it may get eaten by them also is it necessary to have it dry on parchment paper?
@@ashleyrichardson8971 Im glad it turned out well! I’m thinking of making this today but I’m scared it won’t work since last time I tried it didn’t work so could you give any tips or advice if you had any? Also what brand of agar did you use?
@@lola-r-vdw I will say it took almost a week for the candy to dry out for me, I used a small heart cookie cutter to make the shapes. Very sticky to start with as mentioned in the video, and I could have wait almost an extra day or so for drying. I kept them in a closet, and actually flipped the pieces about 3-4 days in, every day, to dry evenly. I used the Living Jin Agar Agar - I purchased this on amazon!
Hi! Great recipe! I was wondering if I can dry it in the sun to speed up the process? I live in a tropical country so we are a bit impatient with letting things dry on their own as the sun always makes drying so much faster!
Hi!! Tbh I haven't done it using the sun outdoors, I think you'll need to keep an eye on them and make sure they don't get too hot and melt but if not then it should be ok!
Hey! This video was so pretty and relaxing!! I wanted to try this recipe but I was reading the comments to know more about the recipe and I noticed you kept mentioning the acidity of the liquid. Passion fruit is quite a sour fruit and I’m thinking of using a store bought passion fruit juice to make this Do you think it’ll be too much acid? Also I will be omitting the citric acid because I don’t have it but will that affect the results?
it should be fine, ive seen other recipes for this that actually don't require the citric acid and they seem to turn out alright. i actually have an citric acid free batch drying right now- ill update this comment with the result once it's finished
This looks so easy! Question...is it chewy on the inside,or just soft (like jello)? I sorta hope it's like a chewy gummybear on the inside...thanks in advance!!!❤
Hey! I loved your video so much that I tried making some kohakutou myself, but my kohakutou won't set correctly for some reason. I also put citric acid in it after the cooking process, but I feel like I'm doing something wrong with the citric acid and/or the agar agar powder. Everytime I put it in the fridge for two hours and it still comes out like a gel. And a question: What is the limited measured amount of how much citric acid can be used before it ruins the setting process ? Please tell me what I'm doing wrong, I'd really like to try some.
Hello! Can you tell me what liquid you used for this, if you used a juice I suspect that it might already have too much acid in the first place so it wouldn’t matter what was added in the later stage. Also, did you go by the same quantities for each ingredient listed in the video?
@@CheerSeeds Thank you for replying, and for the kohakutou I tried to make a bigger portion by using 300 ml of water, 500 grams of sugar, 1/2 tsp of citric acid, and 7 grams of agar powder.
Hmm ok in that case I recommend trying this ratio • 240g water • 400g sugar • 8g agar powder • 1/2 tsp citric acid For the citric acid, make sure you gently scoop it with the measuring spoon and scrape off the excess with the blunt side of a straight blade. This way you don’t accidentally pack in more than necessary like when you push the spoon into the acid against the side of the container, does that make sense?
i want to make this and may i know can i add fruit flavoured agar agar than using plain agar agar? i already buy the flavoured one and i dont think i could use it😓
After I let the jelly sit in the refrigerator it turned out really firm (almost hard) and not sticky like my other batch, the other batch I made was nice a sticky and not so firm.
hello! I’m looking to make this with a different drink since I don’t have the lychee juice. do you think I can use a different liquid such as a soda or vitamin water? 🤔🤔
I haven’t tried it with soda before but I do know if it contains too much acid then it won’t work because it stops the candy from setting up properly, which is why the citric acid is only added at the end of the cooking process. Maybe try it with other flavored drinks like tea?
I tried it, but it get very very sticky and dint wanted to get hard to cut it… it tasted absolutely delicious but its not working by me. Can someone tell me what i did wrong?
so if i dont like lychee flavour on its own can we add food flavouring? Like strawberry flavour? Apple flavour and such? Thank you in advance I want to make crystals for my cake.
Yes you can, just choose one that doesn’t have a lot of acid as this may prevent the candy from setting up (this is why the citric acid is added after the cooking process is complete)
Hi, i know this is old, but I’ve left my jelly pieces out on a shelf for 3 days now and still hasn’t formed much of a crust on the outside. Does it maybe need to dry longer or did i do something wrong maybe?
@@nasia5007 they’re dry, but like they don’t have that really hard outer layer/crust on the outside. Its more just that the jellys are dry but not with a crunch
Hii i tried to dry them, it's been 3 days. But they haven't dry yet. I even dry them under the sinlight. The surface haven't had the texture like rocks. What's wrong? Do i need to wait for more days?
Oh no - is the texture all gooey and stretchy? If it hasn’t dried by then it may have failed 😞 the likely culprit is the acidity, perhaps it was still too hot when you added it in to mix, or maybe the juice you started with already had too much of it
@@CheerSeeds thank you for answered my question. Yes it was failed 😅 and i tried again with more sugar size. And the results is good literally rock outside and jelly inside but they're too sweet hahaha
Hello! Yes you can eat them as soon as they set, however they won't have the same crunchy exterior which is the main appeal of this treat so it may a bit boring to eat (it will be like a really sweet and hard jelly lol)
Beautiful recipe and video. But I don't get the same result... I used water (to replace the lichee juice) and I added citric acid and food flavoring after 8 minutes of boiling (liquid was stringy just like in the video). But the agar doesn't gel after a few hours of cooling. It is somewhere between honey and peanut butter in viscosity. I used Swallow Globe Brand (Indonesian agar). The amount of water is much lower than advised on the package so it SHOULD gel. I understand that if you add the citric acid after the boiling stage the low ph shouldn't matter. Why doesn't it gel. It is super tasty (I used raspberry flavor and the citric acid makes it not too overly sweet) but it is a bit grainy. Does somebody know what went wrong?
That or 8 minutes boiling was too long (I checked the temperature and it was at 108°C) Same source as in previous message " High temperature and long time boiling will destroy the gel ability of agar. Therefore, the boiling temperature should be controlled after adding agar, generally at 105-109℃. "
I see that my previous message is deleted (maybe because I linked to the website where I found this info). Anyway, one possibility is that I needed to wait much longer before adding the citric acid, until it was below 76°C " Put in citric acid when the temperature of sugar solution drops to below 76℃. In order to protect agar from acid decomposition, add sodium citrate equivalent to one-fifth of acid addition as a buffer before putting in acid. The acidity of agar agar candy should be controlled at pH4.5~5.0. "
My first time making it is was really thick. Like rock hard like a jolly rancher. I might have cooked it 2 minutes to long because it didn’t look like it was stringy
Hello! You may need to add more sugar to make up for it, but I'm not exactly sure how much >_< I hope it works out for you!!! Please let me know the results if you go ahead :):)
Hello! Yes you should be able to but I do recommend citric acid because it's easier to control exactly how much acid goes in, and without altering the ratio of liquid
Oh no! You're right I didn't dry them in the sun but maybe if you use a different brand of coloring it may be fade resistant? Or just dry them indoors :)
Hello everybody! Thank you all for the love on this video it makes my heart so happy 💕~
I'm still currently on hiatus but I came back for a bit to pin this comment to answer some FAQs this video has been receiving:
• You must use Agar in this recipe - please do not use gelatin it will not work
• The citric acid is essential to help this candy taste less sweet, but you can leave it out if you really want to, or you can use a bit of lemon juice instead
• It is important to ONLY add the acid after the cooking process is finished (give the mixture a chance to cool down before adding)
• Dry them in cool room temperature, you can leave them on the countertop (with or without a cover)
• Depending on the heat and humidity of your kitchen these may take a longer to dry and crystallize
• Once done store these candies in sealed containers in a cool dark place, they can keep for up to about 2 months unrefrigerated!
• Other juices may be used but try and stick to ones that aren’t too acidic otherwise it may interfere with the setting process
• Please avoid using specific fruits like kiwifruit, papaya, pineapple, peach, mango, guava and fig as they contain the enzyme bromelin - this breaks the Agar down and won't set when it's been exposed to them
(FYI these are the tips I copied from the video description that some of you may have missed)
Thank you all once again I'm really looking forward to coming back and making more videos!!!
Much much love I really miss you all and hope to see you again soon xoxoxo
you and another youtuber (cooking tree) inspired me to start making kohakutou again! and your one of the very few that ive noticed that uses actual fruit juices as well!
Keep it up!!!
I wonder if you can add powedered juice for flavor and color?
Can't believe how mind-numbingly easy these are to make and they look so pretty too! 🌸 🌸 🌸
My sister loves rocks and is always talking about geodes, I am going to make these for her birthday!
How did it go?
@@fidellaelyssia8231 here birthday is in March, so I haven't made it yet but I am preparing! I'll let you know the results ☺️
@@Bethanywi sooo...
@@gardevoir3097 made them! She loved them 😍
@@Bethanywi thats precious! I'm so glad she enjoyed them
i love how delicate and precise you are with each step 😌 you make cooking look like art. i love the sounds of the candy in the jar !! they really look like crystals
That’s so lovely of you to say! I really really appreciate your support your words always make me happy 💕
instablaster...
i wouldn't be able to hold back my patience and just eat the uncrystallized jelly after a few hours lol 😂
There’s a company on tik tok that sells these for like $40-
Wow that’s quite a lot of money!! 😮😮
That’s why I came here, I didn’t want to pay $40 for candy😂😂
But misaky's crystals seem so delicious
Silky gem sells them for about $24
@@keyrhine9464 It's still like R$120,00 😭😭😭😭
These look stunning. Can I add other flavor or juices in the similar process ?
Thank you! If you do use another juice make sure it’s not too acidic as this can interfere with the setting process:) good luck!
@@CheerSeeds could I use peach juice and if I do, would I put in the same amount of sugar
@@CheerSeeds isnt citric acid acidic thou?? Can I subsitute scitric acid with lemon juice??
@@kachow6493 Probably, though it would need to be heavily strained and possibly watered down a little. There’s a clear, peach-flavored drink that you can find in Japanese supermarkets that I’ve seen people use for kohakuto before.
As for the acid mentioned by someone else, I’d play it safe and stick to the citric acid, especially since the amount used is fairly negligible and it may have to do with citric acid being in a solid form or the composition or something, I’m not a food scientist.
@@blipblop8391 you can use lemon juice, as said in the description of this video
I just found my dream sweets!!! So beautiful! I want to make them to decorate a crystal inspired vegan cake. Thanks for this lovely video!
I am so so so hungry for this
Agar is made from pig extract lol
@@KLMN92 Agar-agar looks and acts similar to gelatin, but it's made without any animal products at all
@@KLMN92 That's gelatin. Agar Agar is from seaweed.
@@SerenEirian oh shoot i forgot it was gelatine that contains pig skin soz for the misinformation
wow such an underrated channel
these videos are so beautiful and calming
Oh my gosh that’s incredibly kind of you to say, thank you!!! I really appreciate it 🌸💚💕
The most beautiful video production I've ever seen for a cooking channel
Wowww that is SUCH a kind and generous compliment!!!!! Thank you so much
🌸💕🌸💕🌸💕🌸
Thanks! Saw candies like these selling on TikTok and wanna see how they made, but it seem like I can just make it myself
Wow I am obsessed with your videos. Just came across this one tonight and it’s so soothing to watch😌 keep it up!
Awww thank you very much that makes me so happy ☺️🥳
Hi, I was wondering if you can make the jelly without Citric acid? Thanks ! 💜I love your videos
I'm sure you can, the citirc acid is just to give the candy taste sour.
Hello! I wanna try making this, you make it look so easy! Can I use yuzu juice? I can’t seem to find lychee juice at the supermarkets near me. Thank you :)
This inspired me to make my own candy shop at school
Great video, easy to follow. Thanks 😊
hey, is there a specific process for drying, like do you let it airdry or just put it somewhere in the shade for 2-3 days, do you use things like the wind to speed the process? love the recipe btw.
for the juice as well, does it have to be concentrated, do you need to extract all the pulp etc?
These look like pretty rose quartz 💖
I was wondering if I can keep it in the fridge to dry because there quite a lot of ants around and I'm worried it may get eaten by them also is it necessary to have it dry on parchment paper?
YOUR CHANNEL IS SOOOO UNDERRATTED
So pretty ~ They look like pink quartz!
Amazing video!
Hello, can I make this candy by drying it in dehydrator instead ?
this is so pretty! thank you for the video!
should you chill the jelly (before you cut it and dry it) in the refrigerator?
thank you again! :))
Yes, you can chill it in the fridge but it will also set at room temperature:):)
What kind of juices would you recommend that doesn’t have a lot of citric acid? I want to make these but in different flavors 🙂
How long do they set out? why do they get moldy after a few days. And when following the recipe they never get hard?
These are so beautiful! Good job, wow. I really like the torn pieces
Aww yayy I really love those ones as well! Thank you for commenting!!
I just made this with peach juice and it set well. I'm excited to see how it dries! Thank you for the lovely video!
How was the texture after it dried?
@@lola-r-vdw It actually turned out very nice! Crunchy and matte on the outside, squishy inside. Subtle flavor!
@@ashleyrichardson8971 Im glad it turned out well! I’m thinking of making this today but I’m scared it won’t work since last time I tried it didn’t work so could you give any tips or advice if you had any? Also what brand of agar did you use?
@@lola-r-vdw I will say it took almost a week for the candy to dry out for me, I used a small heart cookie cutter to make the shapes. Very sticky to start with as mentioned in the video, and I could have wait almost an extra day or so for drying. I kept them in a closet, and actually flipped the pieces about 3-4 days in, every day, to dry evenly. I used the Living Jin Agar Agar - I purchased this on amazon!
Did you use fresh juice or peach juice with added sugar? Trying to figure out the best way to flavor it. Thanks!
Hi! Great recipe! I was wondering if I can dry it in the sun to speed up the process? I live in a tropical country so we are a bit impatient with letting things dry on their own as the sun always makes drying so much faster!
Hi!! Tbh I haven't done it using the sun outdoors, I think you'll need to keep an eye on them and make sure they don't get too hot and melt but if not then it should be ok!
Hey! This video was so pretty and relaxing!! I wanted to try this recipe but I was reading the comments to know more about the recipe and I noticed you kept mentioning the acidity of the liquid. Passion fruit is quite a sour fruit and I’m thinking of using a store bought passion fruit juice to make this
Do you think it’ll be too much acid? Also I will be omitting the citric acid because I don’t have it but will that affect the results?
it should be fine, ive seen other recipes for this that actually don't require the citric acid and they seem to turn out alright. i actually have an citric acid free batch drying right now- ill update this comment with the result once it's finished
Can i cut down on the sugar? Also what ingredient makes the crystal super crunchy?
So very pretty....thank you!
This looks so easy!
Question...is it chewy on the inside,or just soft (like jello)?
I sorta hope it's like a chewy gummybear on the inside...thanks in advance!!!❤
crisp on the outside, gummy on the inside. sweet but not too sweet depending on how much sugar you use
Hey! I loved your video so much that I tried making some kohakutou myself, but my kohakutou won't set correctly for some reason. I also put citric acid in it after the cooking process, but I feel like I'm doing something wrong with the citric acid and/or the agar agar powder. Everytime I put it in the fridge for two hours and it still comes out like a gel. And a question: What is the limited measured amount of how much citric acid can be used before it ruins the setting process ?
Please tell me what I'm doing wrong, I'd really like to try some.
Hello! Can you tell me what liquid you used for this, if you used a juice I suspect that it might already have too much acid in the first place so it wouldn’t matter what was added in the later stage. Also, did you go by the same quantities for each ingredient listed in the video?
@@CheerSeeds Thank you for replying, and for the kohakutou I tried to make a bigger portion by using 300 ml of water, 500 grams of sugar, 1/2 tsp of citric acid, and 7 grams of agar powder.
Hmm ok in that case I recommend trying this ratio
• 240g water
• 400g sugar
• 8g agar powder
• 1/2 tsp citric acid
For the citric acid, make sure you gently scoop it with the measuring spoon and scrape off the excess with the blunt side of a straight blade. This way you don’t accidentally pack in more than necessary like when you push the spoon into the acid against the side of the container, does that make sense?
@@CheerSeeds Yes, it does make sense. Thank you so much I'll try your recommendation and update! Thank you!
Good luck!!! I have my fingers crossed for you!🤞🤞
Its clean cooking! Nice.
Thank you so much 🥰😄
I used watermelon and lemon juice. Is that alright?
I’m making this while I watch it so I know what I’m doing LMAOO
Hehe yay!! Would love for you to tag me if you take photos!!!!
What can I use if I can't find aga aga?
how do we dry do we put it in the freezer or leave it outside?
Did you use real lychee fruit juice
Do you cook the suger 20-30 min
Wow, amazing video! Really lovely to watch :)
Thank you for saying so!!!! Your kind words always put a smile on my face 🌸
Can I use freshly squeezed lychee juice? Would the crystals last awhile?
I have one question how do you make it so crunchy and dry on the outside
i want to make this and may i know can i add fruit flavoured agar agar than using plain agar agar? i already buy the flavoured one and i dont think i could use it😓
Hi, i cant find any citric acud here. If i dont have any citric acid i can still make it, right?
Hello! Yes you can, it just won’t taste the same it will be a lot sweeter but if that’s what you like then go for it!
They look so good!!! How long can u keep them? Do they expire fast?
Hello! They keep really well for a long time in a sealed container in a cool and dark area
Hi, I wanted to know if you have to use citric acid or is it optional
You can use lemon juice to make it less sweet
After I let the jelly sit in the refrigerator it turned out really firm (almost hard) and not sticky like my other batch, the other batch I made was nice a sticky and not so firm.
can i use gelatine instead of agar agar ? thnx for sharing 🤍
You cant❤ i❤t won❤t work
hello! I’m looking to make this with a different drink since I don’t have the lychee juice. do you think I can use a different liquid such as a soda or vitamin water? 🤔🤔
I haven’t tried it with soda before but I do know if it contains too much acid then it won’t work because it stops the candy from setting up properly, which is why the citric acid is only added at the end of the cooking process. Maybe try it with other flavored drinks like tea?
Making it :🤩🤩🤌🏻🤌🏻🤌🏻🤌🏻
Buying it:💸💸💸💸💸💸💸
I tried it, but it get very very sticky and dint wanted to get hard to cut it… it tasted absolutely delicious but its not working by me. Can someone tell me what i did wrong?
Hello! It seems like the juice you used may have been too acidic to start with or the citric acid was added too early :(
@@CheerSeeds oh okay thank you 😊
Instead of lychee juice can I use water instead?
Wow so pretty! Where can I purchase the Citric acid and what brand will be good?
They are available in the baking section of most supermarkets, any brand should work :):)
@@CheerSeeds oh ok I’ll look thank you 😊
Can I use other juice instead of lychee juice? Can I use pineapple or maracuja juice?
Hello you will need to make sure it’s not too acidic so try to perhaps dilute it and add a bit more sugar
@@CheerSeeds oh crap i use peach halves liquid, i think it's too acidic. maybe that's why mine is not set well. thank you for the information!
Is it necessary to add the citric. Acid powder? Or can we skip that part ??
You normally replace citric acid with cream of tartar
Are ants going to eat it when I leave it out
If you leave them outside I would assume so! Ants have a very keen sense of smell
Can I adjust the amount of sugar as I please? Or do I have to follow the exact way as the recipe?
so if i dont like lychee flavour on its own can we add food flavouring? Like strawberry flavour? Apple flavour and such? Thank you in advance I want to make crystals for my cake.
Yes you can, just choose one that doesn’t have a lot of acid as this may prevent the candy from setting up (this is why the citric acid is added after the cooking process is complete)
Hi when leaving to dry, can I keep them in the fridge :)
how long do they last before they get too hard to eat,?
Hello! It depends on the how humid and hot your home is, but generally speaking between 2-3 weeks in my own experience
Is the jellies sticky before it crystallizes?
Yes it’s really sticky
Hi, i know this is old, but I’ve left my jelly pieces out on a shelf for 3 days now and still hasn’t formed much of a crust on the outside. Does it maybe need to dry longer or did i do something wrong maybe?
Did they dry now or are they still jelly? I just made some and they’re in the jelly form
@@nasia5007 they’re dry, but like they don’t have that really hard outer layer/crust on the outside. Its more just that the jellys are dry but not with a crunch
mine never dried because of the oil :( looked pretty though
Hii i tried to dry them, it's been 3 days. But they haven't dry yet. I even dry them under the sinlight. The surface haven't had the texture like rocks. What's wrong? Do i need to wait for more days?
Oh no - is the texture all gooey and stretchy? If it hasn’t dried by then it may have failed 😞 the likely culprit is the acidity, perhaps it was still too hot when you added it in to mix, or maybe the juice you started with already had too much of it
@@CheerSeeds thank you for answered my question. Yes it was failed 😅 and i tried again with more sugar size. And the results is good literally rock outside and jelly inside but they're too sweet hahaha
Will it attract ants while drying?
hi i let my gems in the fridge for almost 5 days and still didnt crystlized is this normal or i did smth wrong T-T?
You did something wrong
Can it be any liquid ? Like any juice or it has to be natural juice ?
Or water with some fruity flavored drops?
It's giving Himalayan pink salt rocks
Where do you let them dry? Outside or inside the fridge? Also I used gelatin because I didn't have agar agar..is that ok..?
Gelatin not work as agar². Gelatin crumbles easily couldnt be firm
hey! this is kinda old but can you eat them before they dry fully? i get hungry really quickly they look so delicious
Hello! Yes you can eat them as soon as they set, however they won't have the same crunchy exterior which is the main appeal of this treat so it may a bit boring to eat (it will be like a really sweet and hard jelly lol)
Beautiful recipe and video. But I don't get the same result... I used water (to replace the lichee juice) and I added citric acid and food flavoring after 8 minutes of boiling (liquid was stringy just like in the video). But the agar doesn't gel after a few hours of cooling. It is somewhere between honey and peanut butter in viscosity. I used Swallow Globe Brand (Indonesian agar). The amount of water is much lower than advised on the package so it SHOULD gel. I understand that if you add the citric acid after the boiling stage the low ph shouldn't matter. Why doesn't it gel. It is super tasty (I used raspberry flavor and the citric acid makes it not too overly sweet) but it is a bit grainy. Does somebody know what went wrong?
That or 8 minutes boiling was too long (I checked the temperature and it was at 108°C)
Same source as in previous message
"
High temperature and long time boiling will destroy the gel ability of agar. Therefore, the boiling temperature should be controlled after adding agar, generally at 105-109℃.
"
I see that my previous message is deleted (maybe because I linked to the website where I found this info).
Anyway, one possibility is that I needed to wait much longer before adding the citric acid, until it was below 76°C
"
Put in citric acid when the temperature of sugar solution drops to below 76℃. In order to protect agar from acid decomposition, add sodium citrate equivalent to one-fifth of acid addition as a buffer before putting in acid. The acidity of agar agar candy should be controlled at pH4.5~5.0.
"
which agar agar powder did she use?
May i know the shelf life
My first time making it is was really thick. Like rock hard like a jolly rancher. I might have cooked it 2 minutes to long because it didn’t look like it was stringy
Maybe you added too much sugar
Is it ok if we don’t put acid..
Its actually replacable with lemon juice!
How long do we dry out for 🥰these are beautiful!
3 days
Can I use coke/sprite instead of juice?
Hello! Unfortunately coke and sprite are both too acidic to use in this recipe
hi, i tried this recipe and the it didn’t set in the refrigerator, anything to watch out for?
Oh no! It seems like maybe the juice you used was too acidic or the acid was added too soon :(
Will it work if I replace the agar agar with no flavour gelatine?
These look so good! I really want to make these!
Hello! Thank you so much! No, only agar works in this recipe you can find it online or in Asian grocery stores
Can I substitute agar agar with gelatin? I couldn’t find agar agar in our country.
Hello! No it doesn’t work with gelatin. You can buy agar powder online
me too, but its easily available online for cheap for me, as long as you buy a small amount
What brands of juice you do suggest to use??
Hi!! It works beautifully with the Kushi brand lychee juice but if you can’t buy that then I recommend a drink that is low in acid content. Good luck!
I tried making this with my mom but it just won’t solidify. Is there anything I can do to fix that?
Hello! It seems like the juice you used may have been too acidic to start with or the citric acid was added too early :(
I use lorann oils.
Hey, I’m following this recipe and sugar keeps rising to the top? What am I doing wrong?
Hello! At which point does this happen? And what exact ingredients have you used in it?
Could you use carbonated beverages/ sodas or like Powerade for the liquid?
Hello! I haven't yet tried with any of those sorry I can't help you with that :(
Fairy french fries haha
LOL aww that’s a cute way to describe them 😍
@@CheerSeeds ikr
This amazing
thanks for the video
is it okay if i use water instead of lychee juice? and if yes, can i use the same measurements?
Hello! You may need to add more sugar to make up for it, but I'm not exactly sure how much >_< I hope it works out for you!!! Please let me know the results if you go ahead :):)
Did you use a food colourant in this?
She used pink food coloring. Have a look at 2.11
It works with or without colouring so it’s entirely up to you:)
Can i subs regular unflavored gelatin powder for agar powder?
Nope this candy only works with agar powder - you can buy it from an Asian grocery store or online
@@CheerSeeds thank you so much 😘
Could I use one of the calpico flavors instead of a juice?
Hello! No they are too acidic and won’t set up properly, have a look at the description for more information:)
Just found your channel today and your aesthetic issss soooo cuteee. Can’t wait for your channel to grow bigggg!All the bestt
Awww thank you so much that’s very kind of you to say ☺️💖
Beautiful
Hi Cheer Seeds Cooking. May I know how many weeks or days is the shelf life of these candies?
She said 1 to 2 months if stored correctly
I don't have citric acid can i use lemon??
Hello! Yes you should be able to but I do recommend citric acid because it's easier to control exactly how much acid goes in, and without altering the ratio of liquid
Ohhh and perhaps are you not drying it right under the sun? Because your color lock, and I did dry it right under the sun and it’s fading
Oh no! You're right I didn't dry them in the sun but maybe if you use a different brand of coloring it may be fade resistant? Or just dry them indoors :)
Hi I was just asking where you can dry them?
Hello I just dried them on my counter top not near any heat sources
what do I do if my syrup is too liquidy!!
Hello! It seems like the juice you used may have been too acidic to start with or the citric acid was added too early :(