The fun summer vacation is over. Is there any excess shaved ice syrup used during the summer?


This time, I will introduce how to make Japanese sweets "amber sugar" using such shaved ice syrup. The finished product is like a jewel! It takes a few days to dry, but the procedure is very simple.

What you need to prepare is 200 ml of water, 4 g of powdered agar, 300 g of sugar, and shaved ice syrup for coloring.


Put water and powdered agar in a pan and bring to a boil while stirring well to avoid lumps.


When it boils, reduce the heat, add sugar and continue mixing. Be careful not to burn it.


Boil down like starch syrup until the thread is pulled, and then pour it into a mold such as a bat or tapper that has been pre-filled with syrup. At this time, if you rub it with a colander etc., the transparency will increase.




Adjust the amount of syrup from about 1/2 teaspoon to the desired strength. If you want to color evenly, mix well, and if you want to make a gradation, mix big and slowly. If you add too much syrup, it may not harden, so until you get used to it, it's best to just color it a little.

Refrigerate for about 1 hour, and when it hardens, cut it with a kitchen knife and dry it on a cooking sheet. Randomly cut the cut to make it look like an ore.



Dry in a well-ventilated place for a few days to a week until the surface crystallizes whitish, and then complete (time will vary depending on location and humidity). It looked like a yokan when it was freshly made, but when it is dried, it has a crispy outside and a smooth texture inside. The sweetness is strong, but it has a nostalgic taste.



Here are some tips I felt when I made it.

・ Prepare the bat and syrup in advance ・ Boil down well to remove water ・ Do not add too much syrup

It's nice to pack it in a bottle and give it as a gift. Why don't you enjoy turning your summer memories into autumn sweets?