Dalgona (Sugar Candy)

Method8 steps · about 7 min

1. 1

   Step 1: Gather all the ingredients and tools before starting.

2. 2

   Step 2: Add 1.5 tablespoons of sugar to the ladle. Hold the ladle over low to medium low heat. When the sugar starts to melt around the edges, stir with a chopstick.

   Uses 1 1/2 tbsp white or brown sugar

   
3. 3

   Step 3: Continue to stir constantly, controlling the heat. If it starts to smoke, raise the ladle a few inches above the heat, and lower it closer once it cools off a little. Repeat as necessary until the sugar completely melts without any lumps, but let it cool off a little before adding the baking soda.

   Uses Melting sugar

   
4. 4

   Step 4: Holding the ladle away from the heat, stir in the baking soda (1/16 teaspoon).

   Uses Fully melted sugar, briefly cooled · 1/16 teaspoon baking soda (about 2 to 3 small pinches)

   
5. 5

   Step 5: Stir quickly and vigorously (20 to 25 times) until the baking soda is completely dissolved and the frothy mixture turns light caramel-color. While stirring, you can bring the ladle closer to the heat for a short second or two to keep it warm, but don’t let it puff up too long. It will burn at the bottom

   Uses Sugar with baking soda

   
6. 6

   Step 6: Pour the mixture onto a non-stick baking sheet, skillet, or parchment paper, scraping with a rubber spatula. Place the tip of the optional lollipop stick into the mixture.

   Uses Frothy candy mixture

   
7. 7

   Step 7: Let it cool for 15 to 20 seconds. Then, lightly tap it to see if it doesn't stick, and then press it all the way (for 4 to 5 seconds) to the desired thickness. This helps prevent the dalgona from sticking to the press.

   Brief cooling before pressing; then press for 4–5 seconds · 1 minUses Poured warm candy

   
8. 8

   Step 8: Immediately stamp the pressed candy with a cookie cutter, firmly but not all the way through. Remove the cutter promptly, then let the candy cool until firm before lifting it.

   Uses Pressed candy