Konpeito

Prepare the seed crystals: Sift 50 grams of granulated sugar to obtain fine, uniform grains. These will be the core of the konpeito.

Prepare the sugar syrup: In a small saucepan, combine the remaining 500 grams of granulated sugar with 200 grams of water. Heat gently over medium-low heat, stirring constantly until the granulated sugar is completely dissolved and the syrup is clear. Do not boil vigorously.

Maintain the syrup temperature: Keep the sugar syrup warm, but not boiling, throughout the process. It should be just hot enough to remain liquid and slightly viscous.