Ingredients with Measurements:
- 2 cups granulated sugar
- 1/2 cup corn syrup
- 1/2 cup water
- 1/4 tsp cream of tartar
- 1/2 tsp cherry blossom extract
- Food coloring (pink, green, and white)
- Amezaiku sticks
Special equipment needed:
- Candy thermometer
- Silicone mat or parchment paper
- Amezaiku molds (cherry blossom, leaves, and stems)
Step-by-step instructions:
1. In a medium saucepan, combine sugar, corn syrup, water, and cream of tartar. Stir until sugar dissolves.
2. Place the saucepan over medium-high heat and insert the candy thermometer. Cook the mixture until it reaches 300°F (hard crack stage).
3. Remove the saucepan from heat and stir in cherry blossom extract and pink food coloring.
4. Pour the mixture onto a silicone mat or parchment paper and let it cool for a few minutes until it's cool enough to handle.
5. Divide the mixture into three portions and add green and white food coloring to two of them.
6. Roll each portion into a ball and flatten it with your hands.
7. Using the cherry blossom mold, shape the pink portion into a cherry blossom shape. Then, use the green portion to create the stem and leaves.
8. Repeat the process until you have as many cherry blossom amezaiku as you desire.
9. Insert an amezaiku stick into the bottom of each cherry blossom amezaiku.
10. Let the cherry blossom amezaiku cool and harden completely before serving.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
300°F (hard crack stage)
Serving size:
Makes 10-12 cherry blossom amezaiku
Nutritional information:
Calories: 150
Fat: 0g
Carbohydrates: 39g
Protein: 0g
Sodium: 0mg
Sugar: 39g
Substitutions for ingredients:
- Cherry blossom extract can be substituted with any other flavor extract.
- Corn syrup can be substituted with honey or agave syrup.
Variations:
- Instead of cherry blossom molds, use other flower molds such as roses, daisies, or sunflowers.
- Use different food coloring combinations to create different flower colors.
Tips and tricks:
- Be careful when working with hot sugar syrup as it can cause serious burns.
- Use a silicone mat or parchment paper to prevent the amezaiku from sticking to the surface.
- If the sugar syrup hardens before you can shape it, reheat it over low heat until it's pliable again.
Storage instructions:
Store the cherry blossom amezaiku in an airtight container at room temperature for up to two weeks.
Reheating instructions:
The cherry blossom amezaiku does not need to be reheated.
Presentation ideas:
Arrange the cherry blossom amezaiku on a platter and serve as a dessert or snack.
Garnishes:
Garnish the platter with fresh cherry blossoms or edible flowers.
Pairings:
Serve the cherry blossom amezaiku with green tea or sakura tea.
Suggested side dishes:
Serve the cherry blossom amezaiku with Japanese sweets such as mochi or wagashi.
Troubleshooting advice:
- If the sugar syrup turns brown, it's burnt and cannot be used.
- If the sugar syrup is too thin, it won't hold its shape. Cook it longer until it reaches the hard crack stage.
Food safety advice:
Be careful when working with hot sugar syrup as it can cause serious burns.
Food history:
Amezaiku is a traditional Japanese candy art that dates back to the 8th century.
Flavor profiles:
The cherry blossom amezaiku has a sweet and floral flavor.
Serving suggestions:
Serve the cherry blossom amezaiku as a dessert or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Japanese