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How To Make Konpeito Candy At Home
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How To Make Konpeito Candy At Home

Here we will show you exactly how to make konpeito, a delicious Japanese candy. These are perfect for parties or to satisfy your sweet tooth. For this recipe, it will help if you have some type of prior confectionery-making experience. However, our step-by-step guide is so simple that anyone can give it a try! You don't need any special equipment to make these konpeito candies at home, just a lot of patience.
Prep Time10 mins
Cook Time4 hrs
Total Time4 hrs 10 mins
Course: Dessert
Cuisine: Japanese
Keyword: how to make konpeito, konpeito candy recipe, konpeito flavors, konpeito recipe
Servings: 1 cup
Author: Cakedecorist


  • Medium pot
  • Small frying pan
  • Stainless steel teaspoon



  • Make the sugar syrup.
    Combine the granulated white sugar and water in the medium pot over medium heat. As the syrup heats, stir the mixture with a stainless steel spoon until all of the sugar has dissolved. The stainless steel spoon is non-creative and will help prevent the formation of sugar crystals.
    Once the sugar granules has dissolved, allow the mixture to simmer until it has reduced by half and you have a clear syrup. Remove it from the heat and set it aside.
    1 cup white granulated sugar, 1 cup water, Food flavoring of your choice, Food coloring of your choice
  • Prepare the cores.
    We prefer using some type of large sugar granules like rock candy for this konpeito recipe, simply because they are much easier to control and makes the process much quicker compared to using a smaller core. If you are feeling up to the challenge, you can use small sugar granules, poppy seeds, or sesame seeds.
    If you chose poppy seeds or sesame seeds, lightly toast them in the non-stick frying pan over very low heat. Do not toast or heat any sugar-based core as it will likely start to melt.
    1 tablespoon large sugar granules
  • Add the syrup to the core.
    Move the core to the side of the pan. Add about 1 teaspoon of syrup in the center of the pan, and gently roll the cores through it with the help of a wooden spoon. You can also spin the pan around if that is easier for you, but ensure that the entire core gets coated.
    Keep spinning the cores into the syrup until all of the syrup is gone.
  • Repeat step three.
    Keep adding syrup to the pan and spinning the cores until you have candies roughly between 5 to 10 mm in diameter. This entire process will take a lot of time so patience is key! You can end up spending 2 hours or the entire day depending on the speed you are going at, the amount you are making, and the size you want. So, grab a chair, pour yourself a nice drink, and put on your favorite show in the background to keep you entertained.


Our pro tip for making this konpeito recipe focuses on the temperatures you use throughout the process. When making the syrup, only use a medium temperature. If you boil the syrup too vigorously over high temperatures, it can potentially cause your sugar syrup to crystallize. But, if you don't use a high enough temperature, your syrup will take forever to reduce.
Then, when coating the cores in the syrup, make sure that your pan is always slightly heated. If you work with a cold pan, your syrup will become hard and won't be able to make the thin and irregular coatings.
You should also always store your candy in an airtight container.
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