====琥珀糖====
   * Also called {{ruby|艶|つや}}干し錦玉.
   * The TT recipe uses 糸寒天, which I've also used and which works well, but probably powdered would also work (I have a recipe from KM in my drive). The former needs reconstituting in cold water over night.
   * To fill my 流し缶, I did:
         * 2.5 dried string 寒天, reconstituted over night and drained
         * 100 gr water 
         * 175 gr sugar

Mix water and 寒天, cook until dissolved, strain (here it actually matters!) into sugar. Bring to 103° (that's quite fast!), then add colouring and pour int baking sheet. It should solidify quite quickly (maybe a few hours), then cut or stencil and let dry (minimise humidity) for 4-5 days

I overdid it with the temperature last time, so after 12 hours it already started to crystallise and was done in a day.

===Variations===
   * It's very suitable for summer or winter with its icy appearance and texture
   * KM made some with 酒 or かす, which were very nice.
   * Check [[flavour]] for more ideas.

{{tag>higashi nagashimono evergreen}}

===寒氷===
   * Not sure about the difference between 琥珀糖 and 寒氷. They both use the same base recipe, but the latter adds an interesting step to jet start crystallisation: 
   * After bringing the syrup to 103°, colour and pour off most of the syrup, keeping only a little bit.
   * Whisky that little bit like mad until it becomes sticky and opaque. This is called 「すり蜜」.
   * When the poured off syrup reaches 90°, pour in the すり蜜, and blend it with a stick.
   * Then pour into lined 流し器, let settle for a day and stencil out what you need.