Kanom Woon Grop (วุ้นกรอบ) – Crispy Agar Sweets
The amount of time it takes to dry the candies varies based on temperature, sun, and humidity. If you dry them outside, be sure to cover the sweeties with a net to protect them from candy snatching wildlife. If you are using a dehydrator, never heat above 65 degrees celsius. See notes abive the recipe for shaping and decorating tips.
Servings: 110 pieces
Equipment
- dehydrator
Ingredients
- 12 grams agar powder 4 ½ teaspoons
- 500 millilitres jasmine water, made by soaking fresh or dried jasmine flowers in water overnight (or plain water with a few drops flavour essence of choice) 2 cups
- 515 grams white sugar 2½ cups
- 25 grams arrowroot starch 3 tablespoons
- 30 millilitres water 2 tablespoons
- Food colouring optional
- Food grade glitter optional
Instructions
- Whisk agar powder and water together in a saucepan and heat on medium-high until agar powder is dissolved, a few minutes.
- Add the sugar. Whisk and leave to simmer for 2 more minutes, until the sugar is dissolved. To see if the sugar is dissolved dip a spoon into the liquid and observe the back to see if there are any undissolved grains.
- Mix arrowroot starch and the 30 millilitres (2 tablespoons) of water in a small bowl. Tip into the agar solution, whisking to ensure it is mixed properly. After a couple of minutes the liquid will thicken slightly from the tapioca starch.
- If using food colouring, add and mix through.
- Pour the liquid into silicone moulds or a tray (see tips at the end of the recipe for more ideas). I use three small 4.5 x 4.5 inch trays. Leave for at least a couple of hours to cool and solidify.
- Tip the agar out. Cut square block into ½ inch cubes. Dehydrate on a low heat for 1-5 days, until there is a crystalised sugar coating on the outside of the candies and all sides have a thin sugary shell. If you live somewhere sunny you can leave them in the sun (covered with a net) to dry as well.