Dalgona is a type of honeycomb toffee made with sugar and baking soda. It's really fun to make and what's more, delicious!
Cook Time5 minutesmins
Total Time5 minutesmins
Course: Snacks
Cuisine: Korean
Keyword: dalgona, dalgona candy, honeycomb toffee, korean sugar candy
Servings: 1
Calories: 93kcal
Author: Sue | My Korean Kitchen
Equipment
Stainless steel ladle
Chopstick or popsicle stick
Silicone scraper or spatula
Baking sheet or pan
Silicone mat or parchment paper
Hotteok press
Cookie cutters
Ingredients
2Tbspsugar, white or light brown
baking soda, small pinch (it's hard to measure, but about 1/32 tsp)
Instructions
Add the sugar to a ladle and then hold it over low heat. Stir around the sugar with a chopstick from time to time until it starts to melt. The sugar will start to melt around the edges first and it usually takes about 1 minute to reach this point. Once this happens, start stirring more vigorously. You also need to control the heat, by lifting the ladle off or moving it closer to your heat source. It will take about 3-4 minutes to completely liquidize; it should end up smooth with no lumps.
Bring the ladle to the side of the stove (no heat area), and slowly and carefully add a pinch of baking soda. Make sure you don’t add too much, as it can burn quickly and make the dalgona taste bitter. Stir quickly and thoroughly until the baking soda is fully dissolved; You will see the mixture turning into a light caramel-color. While stirring, bring the ladle closer to the heat for 3 to 5 seconds to give the mixture a fluffy and airy texture while keeping it warm.
Pour the melted sugar mixture onto a baking sheet covered with a silicone mat or baking paper, scraping with a silicone spatula.
Let it cool for about 45 seconds, then lightly tap with a silicone spatula to see if the dalgona sticks to it. If it doesn’t, press down the dalgona using a hotteok press for 4 to 5 seconds to flatten it. You can use any smooth, flat, non-stick object like a small stainless steel pot to press it down.
To create a pattern in the candy, press a cookie cutter into the middle of the candy and remove it quickly. If you press hard and firmly, your pattern will come out easier - but if you press lightly, it will be difficult to get the pattern out. Quickly remove the cookie cutter.
Let the dalgona candy cool for about one minute or until it hardens. Serve.
Notes
Handy Tips
If you’re making more than one dalgona, keep a pot of hot water boiling on the stove. As you make each batch, rinse off the ladle and scraper in a quick dip in the pot before proceeding onward to the next batch. Wipe out any drips with a dry towel and you’re ready to go!
How To Enjoy Dalgona
Dalgona can be enjoyed as is, but some people enjoy eating it as a topping on frozen desserts (e.g. ice cream) or Korean style latte drinks.
After the candy has cooled, lift it up and try to break the edges around the indentation. It is harder to break cleanly and smoothly if it has been cooled off for a long time. You can use your fingers, saliva, or needles to do this job. Some people say using a needle dipped in hot water every so often works like a wonder.
How To Store
After cooling your dalgona, store them in a ziplock bag in a cool and dry place, for up to 3 days. Refrigeration is recommended if you are in a warmer climate.
Storage in humid environments or hot climates may lead to the dalgona becoming sticky and start developing mini craters.