Fresh strawberries and a whisper of rose water turn into glossy pink jewels in this easy agar jelly candy recipe. The candies set without gelatin, hold a clean faceted shape, and look beautiful on a tea-party tray or homemade dessert board.
RECIPE CARD
Strawberry Rose Agar Jelly Candy
Ingredients
- 8 ounces fresh strawberries, hulled
- 1/3 cup water
- 1/3 cup granulated sugar
- 2 teaspoons agar powder, not flakes
- Pinch of fine salt
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon food-grade rose water
Quick Method
Condensed overview. Use Full Instructions for the complete method, timing and doneness details.
- Prepare the Mold: Set a small silicone candy mold on a flat sheet pan so it is ready before the agar mixture begins to set.
- Make the Strawberry Puree: Puree the strawberries, press them through a fine-mesh strainer, and measure 1 cup of strained puree into a saucepan.
- Hydrate the Agar: Whisk in the water, sugar, agar powder, and salt while cool, then let the mixture stand for 5 minutes.
- Boil the Mixture: Bring to a full boil over medium heat, whisking frequently. Boil for 2 minutes while whisking constantly.
- Flavor and Mold: Remove from the heat, whisk in lemon juice and rose water, and promptly fill the mold cavities.
- Set the Candies: Let stand at room temperature for 30 minutes, refrigerate for 30 minutes, then peel the silicone away from each candy.
What Strawberry Rose Agar Candy Tastes Like
Agar creates a firm, tender bite rather than the stretchy chew of gelatin gummies. Strawberry keeps the flavor bright and familiar, while lemon sharpens the fruit and a small amount of rose water adds a soft floral finish. Measure the rose water carefully; more can overwhelm the berries.
This recipe makes about 24 one-inch candies. A flexible silicone gem mold gives the cleanest release, but any small silicone candy mold works.
Ingredients and Equipment
- 8 ounces fresh strawberries, hulled
- 1/3 cup water
- 1/3 cup granulated sugar
- 2 teaspoons agar powder, not flakes
- Pinch of fine salt
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon food-grade rose water
- Small saucepan and whisk
- Fine-mesh strainer
- Small silicone candy mold
Set the mold on a flat sheet pan before you begin. Agar starts setting as it cools, so the prepared mold should be within easy reach. If you have extra berries, save them for this easy no-bake strawberry cheesecake.
Step-by-Step Instructions
Make the Strawberry Agar Mixture
Puree the strawberries until smooth, then press them through a fine-mesh strainer. Measure 1 cup of strained puree into the saucepan. Add the water, sugar, agar powder, and salt. Whisk thoroughly while the mixture is still cool, then let it stand for 5 minutes to hydrate the agar evenly.
Place the pan over medium heat. Whisk frequently as the sugar dissolves and the puree warms. Bring the mixture to a full boil, with bubbles breaking across the entire surface. Once it reaches that point, boil for 2 minutes while whisking constantly. Use oven mitts and keep your face away from the steam because the fruit mixture is very hot.
For another vibrant fruit project, try this 10-minute raspberry chia seed jam.
Mold and Set the Jelly Candies
Remove the saucepan from the heat. Immediately whisk in the lemon juice and rose water. Pour the hot mixture into the mold, filling each cavity to the top. Work promptly; if the last portion begins to thicken, warm it gently just until fluid again rather than adding water.
Let the candies stand at room temperature for 30 minutes, then refrigerate them for another 30 minutes. Peel the silicone away from each candy instead of pulling the candy upward. The finished gems should be glossy, firm, and evenly coral pink.
Serve them plain with sliced strawberries and edible rose petals. Avoid rolling them in sugar ahead of time, since moisture can dissolve the coating. For another glossy fruit treat, see these sweet and crunchy tanghulu grapes.
Store the candies in one layer in an airtight container in the refrigerator for up to 5 days. Keep them chilled until serving, and discard them if they develop excess liquid, an off smell, or visible mold.
