-
1
Soak the gelatin in hot water.
-
2
Add sugar and kanten to the juice, and turn on the heat.
-
3
Heat over high until it comes to a boil.
-
4
Adjust the heat little by little after bringing it to a boil to prevent boiling over, and reduce while stirring with a spatula.
-
5
Beware of reducing too much.
-
6
After it has thickened overall, and is opaque on the spatula, turn off the heat.
-
7
There should be somewhat large bubbles.
-
8
This will become like hard candy if you reduce it too much, so be careful.
-
9
Spread out parchment paper in a bento box, etc.
-
10
You will not heat it in this, so you can secure the edges with tape.
-
11
Add soaked gelatin to the juice liquid, mix well, and pour into the mold.
-
12
After it has cooled, chill in the fridge to solidify.
-
13
After it has solidified, spread out the parchment paper, and cut into pieces while coating in granulated sugar.
-
14
Or use cookie cutters (I used grape juice here).
-
15
Place into a Tupperware, chill in the fridge without covering with a lid, and dry it out while flipping over a few times.
-
16
This has a completely different texture 2-3 days later as opposed to eating it right away (see Helpful Hints).
-
17
I used a star-shaped cutter in the top photo.
-
18
I cut these into squares.
