Korean Honeycomb Candy (Caramel Sugar Disc with Baking Soda Puff)
Ppopgi dalgona is a Korean street candy made by melting white sugar in a small ladle over low heat, then stirring in baking soda to trigger a rapid foaming reaction. When the sugar reaches a light amber stage, the heat is cut and baking soda with a pinch of salt is mixed in quickly, generating carbon dioxide that puffs the molten sugar to two or three times its volume. The mixture is poured onto parchment, pressed flat to about 5 mm with an oiled press, and stamped with a shape cutter before it hardens into a brittle disc. Timing is critical: letting the caramel darken even slightly past pale amber introduces bitterness, so pulling the heat at the right second determines whether the candy finishes sweet with only a faint bitter edge.
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Instructions
- 1
Add sugar and water to a ladle or small pan and melt over low heat.
- 2
Do not stir; tilt and swirl until the syrup turns an even amber.
- 3
Turn off heat, add baking soda and salt, then mix quickly to create foam.
- 4
Pour onto parchment and press to about 5mm thick with an oiled press.
- 5
After 30 seconds, lightly stamp with a cutter and let fully harden.
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Korean Dalgona Candy (Caramel Honeycomb Baking Soda Sugar Candy)
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