Korean Dalgona Candy (Caramel Honeycomb Baking Soda Sugar Candy)
Quick answer
- Total time
- 18 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 6
About this dish
When baking soda hits the melted sugar, the caramel foams up and sets into a light, brittle honeycomb candy.
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Once the soda is added, there are only about 5 seconds of vigorous stirring before the foam starts to collapse.
Ingredients
Instructions
- 1
Place 120 g of sugar and 1 tablespoon of water in a small stainless steel pan or dalgona ladle.
Heat over low heat without stirring to prevent the sugar from recrystallizing.
- 2
Once the sugar has melted to a light amber caramel, remove from heat right away.
Add 0.1 tsp salt and 1 tbsp milk powder and stir quickly to combine. Milk powder adds a nutty richness to the caramel.
- 3
Add 0.5 tsp baking soda and stir vigorously within 5 seconds.
The soda reacts and causes the caramel to foam and lighten. Waiting longer than 5 seconds causes the foam to collapse.
- 4
Brush 1 tsp oil in a very thin layer over parchment paper or a silicone mat.
Drop the foamy dalgona in spoonfuls, leaving plenty of space between each. Enough spacing prevents them from merging as they spread.
- 5
While the dalgona is still slightly pliable, press it flat.
Gently press a shape cutter into the surface to stamp a design. Pressing too hard causes it to crack.
- 6
Once fully cooled and crisp, peel from the parchment.
Store in a sealed container where it keeps for 2 to 3 days. Humidity softens dalgona quickly, so eating it fresh is best.
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