Yes, it's that popular candy from the popular Netflix series Squid Game. I remember so many people making these after binging the show! A popular Korean street food also known as Ppopgi, the best way I can describe it is brittle honeycomb - sweet, crunchy, nutty, toffee-like, and at times pleasantly bitter. Only two ingredients, we can't get simpler than that. The challenging is the timing. Nothing to fear, I'll take you through a step-by-step of how I successfully made these. In no time, you can have fun with the whole family extracting these shapes at your home!
The viral Dalgona Candy - the nostalgic sugar honeycomb candy that took the world by storm after appearing in the binge-worthy Netflix series Squid Game! Using only two ingredients, here's all the tips and tricks you need to make this popular candy at home.
I don't know about you, but I CAN'T WAIT for December 26th. Who is excited for season 2?! What I need to know is how will they top season 1? I'm going into it just hoping it's a decent watch, and let's be honest - I'm watching anything that shows Gong Yoo's handsome face.
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What Is Dalgona Candy?
Dalgona Candy (originally known as Ppopgi) is a Korean street food originally from the 1960's. The best way I can describe these nostalgic treats are hard brittle honeycomb - sweet, crunchy, and toffee-like. It's only two ingredients - you don't even need to shopping for that! The challenge is the timing. No fear, I've included a step-by-step tutorial on how I successfully made these. In no time, you can have fun challenging the whole family to see who can extract the shapes while enjoying these fun treats!
I remember as a kid walking around Korea market areas - you could smell the caramelizing sugar from this popular candy even before you approach the street vendors. Traditionally, once you purchase a dalgona candy, the vendor would hand it to you along a toothpick (not the needles you saw in the series!). If you successfully carve out the middle shapes without breaking it, the vendor rewarded you with another candy - FREE! Man, what I would give to visit Seoul again. One day I'l go back and I would definitely buy a couple dalgona candy just for the nostalgia!
Only 2 ingredients
- Granulated Sugar: I have never attempted this candy with other forms of sugar, I have seen others successfully use brown or cane sugar.
- Baking Soda: This ingredient reacts with the sugar as it cooks, releasing and trapping minuscule bubbles of CO₂, giving the candy its porous brittle honeycomb texture.
How To Make Dalgona Candy
Use a small nonstick skillet or metal ladle over medium-low heat. I prefer to use chopsticks to stir sugar as it melts. It will clump up before it liquifies - this is normal.
Only a few pinches of baking soda is needed. Adding too much will puff up the melted sugar and create honeycomb-like holes.
The mixture will foam and turn lighter in color. Remove from the heat quickly.
Try to pour evenly in a round circle.
Wait 15-20 seconds. Then gently press down with a hotteok press (or anything flat).
Place any shape cookie cutter in the middle of the candy.
Firmly press down on cookie cutter evenly with hotteok press (or any flat surface) to stamp in the shape.
Remove press and cookie cutter quickly. Allow candy to cool completely - it will release itself from the pan.
Suzy's Tips For Success
- Use a nonstick baking sheet: I have tried greasing baking sheet with oil/spray and sprinkling sugar. I have found that an un-greased clean nonstick metal sheet works best. If made proper, the cooled stamped candy will not stick and will lift up effortlessly.
- Keep your heat low: Your mixture can burn FAST. After your sugar has dissolved, stir in the baking soda quickly. The color will lighten and texture will appear airy and foamy. You'll be able to see (and smell!) if it has burned and cooked too long.
- Practice makes perfect: Do not get discourage, it takes everyone a few attempts to get it right. It's all in the timing! After pouring the mixture onto the sheet and you're ready to stamp, do not forget to count and wait. If pressed too quickly, your candy will stick since it hasn't set. If pressed too late, your candy will have hardened and you won't be able to flatten it or stamp your shape.
- Run pan or ladle under hot water in between batches: Hot running water will dissolve any leftover sugar granules for the next batch.
- Use two pans alternating once you have the hang of it: Once you've mastered the timing, use two saucepans. Heat the sugar for the next candy while the previous candy cools.
Best Way To Store Dalgona Candy
Wrap candy individually in plastic wrap or parchment paper to prevent them from sticking to each other. Store in an airtight container in fridge for up to 5 days, or months in the freezer.
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FAQ
Once you pour your candy mixture onto your baking sheet, be sure to count 15-20 seconds. Do not skip this step. This gives the candy time to cool slightly. If you press it flat too quickly, the candy is still molten hot and will stick to everything it touches.
These are the classic signs the candy stayed on the heat too long after baking soda was introduced. Work quickly - add in the baking soda, mix until combined, then pour the sugar mixture onto your baking tray. I personally like the bitter taste, so I purposefully let a few of my candy pieces cook too far. Am I weird?
Too much baking soda. Try a smaller pinch!
Equipment
- 1 Nonstick large baking sheet
- 1 Nonstick small frypan or metal ladle
- 1 Wooden Chopstick for stirring
Ingredients
- 2¼ tablespoon granulated sugar
- 1/16 teaspoon baking soda
Instructions
- Using a small nonstick frypan or metal ladle on low heat, pour in the sugar. Stir with wooden chopsticks until it melts completely.2¼ tablespoon granulated sugar
- As soon as the last sugar granules have melted, turn off the heat and add in the baking soda. Stir vigorously until all the baking soda have been incorporated.1/16 teaspoon baking soda
- Pour the entire mixture onto the baking sheet to create a circle. Count and wait 15-20 seconds. Press down firmly using the hotteok press, then lift up quickly. Place your desired cookie cutter in the middle of the flattened candy. Using your hotteok press once more, apply pressure to the cookie cutter to stamp your shape. Lift up your hotteok press and cookie cutter to reveal the finished candy. Allow candy to cool completely and enjoy!
Nutrition
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Magnolia Magat says
I remember doing a batch of this recipe with you a few years back. One of the most stressful times while cooking. It was fun making them with you though! Congratulations on launching the blog!
Suzy says
Yes, I remember! I'm not sure we made them any faster, but it sure was fun. I'm so glad we watched the Squid Game series together too.
Alicia says
Love this recipe! Curious though, where did you find your press and cookie cutters please?
Suzy says
Perfect. I think Amazon has even more Squid Game shapes and dalgona kits available since the release of season 2 now!
Alicia says
Nevermind I see the link now! Sorry! <3
Alicia says
Love love loved this recipe!!
Suzy says
Thank you for trying it out, Alicia! They're so fun to make, I'm glad you enjoyed it.
Vanessa says
ive been going crazy looking for tins that big, where did you get them?
Suzy says
Hi Vanessa! This was actually a tin which held my round cookie cutters. I'll check to see if they sell them in packs online!