Korean Dalgona Milk (Caramel Puffed Sugar Candy Milk)

Line parchment paper first, then keep a spoon and 0.3 teaspoon baking soda within reach.

Caramel sets quickly after foaming, so finish this setup before heating the sugar.

Spread 6 tablespoons sugar evenly in a small heavy pan and place it over low heat.

Do not stir at first. Tilt the pan gently as the edges melt so the syrup forms evenly without gritty clumps.

When the sugar becomes a clear syrup and turns light amber, turn off the heat immediately.

Check the color before anything else. If it darkens too far, the drink will taste bitter instead of gently toasted.

Add the baking soda and stir quickly for about 5 seconds, just until the caramel lightens and puffs.

Do not keep stirring after it foams, because the bubbles collapse. Pour it onto the parchment right away.

Spread the puffed dalgona thinly and let it cool at room temperature for at least 10 minutes.

Once it is firm and brittle, crush it into small pieces. Keep some crunchy bits aside for topping.

Mix 500 ml milk with 1.5 cups ice, 0.5 teaspoon vanilla extract, and 0.1 teaspoon salt until the salt dissolves.

Stir in crushed dalgona to sweeten the milk, then top with the reserved pieces and serve cold.