Korean Dalgona Candy (Caramel Honeycomb Baking Soda Sugar Candy)
Dalgona is a Korean sugar candy made by melting sugar slowly over low heat, then stirring in baking soda to aerate it into a puffed, honeycomb structure. Once the sugar reaches a light amber caramel, the heat is cut and salt plus milk powder are mixed in before the baking soda goes in -- all stirred within five seconds for even bubbles. The mixture is dropped onto oiled parchment and pressed flat, cooling into a thin, brittle disc that shatters cleanly when bitten. A gentle caramel sweetness overlaps with the milky richness from the powder, and timing the heat removal before the sugar darkens is critical to avoid bitterness.
Adjust Servings
Instructions
- 1
Heat sugar and water in a small pan over low heat until dissolved.
- 2
When amber-colored, remove from heat and mix in salt and milk powder.
- 3
Add baking soda and stir quickly for 5 seconds to aerate.
- 4
Drop spoonfuls onto lightly oiled parchment.
- 5
Flatten gently and imprint with a shape stamp.
- 6
Cool completely until crisp, then lift and store.
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