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琥珀糖
Also called 艶干し錦玉.
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:
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.
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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.