Dalgona Candy

WHY THIS RECIPE WORKS

Dalgona candy, also known as Korean honeycomb toffee, is a nostalgic street treat from South Korea. This simple yet delightful candy is made with just two ingredients: sugar and baking soda. When heated, the sugar caramelizes and, with the addition of baking soda, creates a light and airy texture. The candy hardens quickly, allowing for fun shapes and patterns to be pressed into it before it sets completely.

INGREDIENTS

• 2 tablespoons granulated sugar
• 1 pinch baking soda

HOW TO MAKE THIS RECIPE

1. Prepare the Tools:
   • Have a metal ladle or a small saucepan, a chopstick or skewer for stirring, and a flat, non-stick surface or parchment paper ready.
   • You may also want to have cookie cutters or metal molds ready for shaping the candy.
2. Melt the Sugar:
   • Heat the sugar in the metal ladle or small saucepan over medium heat. Stir continuously with the chopstick or skewer until the sugar melts and turns a light amber color.
3. Add the Baking Soda:
   • Remove the ladle or saucepan from the heat and quickly add a pinch of baking soda to the melted sugar. Stir vigorously. The mixture will foam up and turn a light golden color.
4. Pour and Shape:
   • Immediately pour the foamy mixture onto the prepared non-stick surface or parchment paper. Allow it to spread naturally.
   • While the mixture is still soft, use a cookie cutter or mold to press a shape into the candy. Be careful not to press all the way through.
5. Cool and Set:
   • Let the candy cool and harden completely. This usually takes just a few minutes.
6. Enjoy:
   • Once the candy is fully set, carefully lift it off the surface and enjoy your homemade dalgona candy.

FREQUENTLY ASKED QUESTIONS (FAQS)

Q: Can I use brown sugar instead of granulated sugar? A: While brown sugar can be used, it will result in a different flavor and texture. Granulated sugar is recommended for the traditional taste and appearance of dalgona candy.

Q: What if my sugar burns? A: If the sugar burns, it will turn dark brown and taste bitter. To avoid this, keep the heat at medium and stir constantly. If it does burn, start over with a new batch of sugar.

Q: How do I clean the ladle or saucepan after making the candy? A: Soak the ladle or saucepan in hot water to dissolve the hardened sugar. It should come off easily after a few minutes.

EXPERT TIPS

• Consistent Stirring: Stir the sugar constantly while it melts to ensure even heating and prevent burning.
• Quick Shaping: Work quickly when adding the baking soda and pouring the mixture, as it sets rapidly.
• Non-Stick Surface: Using a non-stick surface or parchment paper makes it easier to remove the candy once it’s set.
• Safety First: Be careful when handling hot sugar, as it can cause burns.

HOW TO STORE THIS RECIPE

• At Room Temperature: Store dalgona candy in an airtight container at room temperature for up to a week. Humidity can cause the candy to become sticky, so it’s best to keep it in a cool, dry place.
• Avoid Refrigeration: Do not refrigerate dalgona candy, as the moisture can affect its texture.