Creating Kohakutou clusters is a straightforward process if you follow these essential steps. Here’s how to make your very own edible crystal delights:

1. Prepare the Workspace: Clear a clean, flat surface for setting the clusters to cool later.
2. Combine Ingredients: In a medium saucepan, combine 2 cups of granulated sugar and 1 cup of water.
3. Heat the Mixture: Place the saucepan over medium heat. Stir the mixture continuously until the sugar dissolves completely.
4. Add Color and Flavor: Once the sugar is dissolved, add your desired food coloring and flavor extract. Stir well to combine.
5. Increase Heat: Allow the mixture to come to a boil without stirring. Let it simmer for about 10 minutes, or until it reaches a temperature of 240°F (115°C) on a candy thermometer.
6. Prepare for Cooling: While the mixture is boiling, prepare a baking sheet lined with parchment paper or silicone mats, dust lightly with cornstarch to prevent sticking.
7. Forming Clusters: Remove the saucepan from heat and carefully pour the hot sugar mixture onto the prepared baking sheet. Use a spoon or spatula to create small clusters or shapes as desired.
8. Cool Completely: Allow the sugar clusters to cool and harden completely for at least 2 hours.
9. Dust and Store: Once set, you can dust the clusters lightly with more cornstarch to reduce stickiness. Store them in an airtight container until you are ready to use.