Korean Honeycomb Candy (Caramel Sugar Disc with Baking Soda Puff)
Quick answer
- Total time
- 15 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 6
About this dish
Melted sugar caught at pale amber foams up to two or three times its volume within seconds of adding baking soda, then cools into a thin disc that snaps cleanly when tapped.
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It has to come off the heat right at that color; one shade darker and it turns bitter. The shape cutter only presses an outline, and the disc is left alone until it has cooled hard.
Ingredients
Instructions
- 1
Lay out 2 sheets of parchment and coat the parchment, press, and shape cutter very lightly with 2 ml neutral oil.
Measure 1 g baking soda and 0.2 g salt in advance, because the caramel must be mixed and shaped within seconds.
- 2
Put 60 g white sugar and 5 ml water in a small ladle or small pan over low heat.
Do not stir at first; let the edges melt and turn clear so crystals are less likely to form.
- 3
Once most of the sugar has melted, slowly tilt and swirl the ladle to even out the color.
Stop when the syrup reaches pale amber; if it darkens further, the finished candy will taste bitter.
- 4
With the heat off, add the baking soda and salt all at once and stir rapidly with a spatula or chopstick for about 5 seconds.
Stop as soon as the foam expands to two or three times its volume.
- 5
Immediately pour the puffed mixture onto the oiled parchment and let it sit only 5 to 10 seconds so it stops flowing.
Press with the oiled flat surface until it is evenly about 5 mm thick.
- 6
After about 30 seconds, press the shape cutter lightly to mark the surface without cutting through.
Leave the candy untouched until fully cool and firm, then store it airtight right away on humid days to keep it crisp.
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