Dalgona (Sugar Candy)
User Reviews
4.8
Dalgona (Sugar Candy)
Description
Dalgona (Sugar Candy) consists of sugar heated until it melts into a golden syrup, then mixed with a small pinch of baking soda. The baking soda causes the sugar mixture to foam and become aerated, resulting in a light caramel-colored candy with a crisp and porous texture. The careful control of heat during melting prevents burning and ensures the sugar is completely dissolved without lumps. Stirring the baking soda vigorously while off heat avoids scorching and combines the ingredients uniformly. The mixture is then poured onto a non-stick surface to cool and harden, where it can be gently pressed and tapped to achieve the preferred thickness.
This candy showcases how simple ingredients produce a distinctive treat with a delicate crispness and subtle caramel flavor. Its preparation involves attention to temperature and timing to avoid burning and preserve its light texture.
Dalgona is commonly enjoyed as a sweet snack on its own. Its brittle texture pairs well with tea or coffee. It can be stored in an airtight container to maintain crispness over several days refrigerated or even longer frozen.
Controlling the heat by raising or lowering the ladle during melting prevents burning. Using a non-stick base and waiting briefly for the mixture to cool slightly before pressing helps prevent sticking. Cleaning utensils between batches with hot water maintains consistent quality for multiple candies. Experimenting with base preparation methods like lightly greasing or sprinkling sugar on the surface can optimize release.
Ingredients
For each candy
- 1.5 tablespoons white sugar or brown sugar
- 1/16 teaspoon baking soda about 2 to 3 small pinches
Instructions
- Gather all the ingredients and tools before starting.
- 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.
- 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.
- Holding the ladle away from the heat, stir in the baking soda.
- 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
- 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.
- 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.
- Immediately, stamp it with a cookie cutter, firmly but not all the way through. Promptly remove the cutter.
Notes
- Gather all ingredients and tools before starting to ensure smooth preparation.
- Constant stirring and heat control when melting the sugar prevent burning and lumps.
- After adding baking soda, stir quickly off the heat to avoid scorching and ensure light foaming.
- Pour the hot mixture onto a non-stick surface and let cool slightly before pressing to desired thickness.
- Keep the pressing surface and tools cool at all times to prevent sticking.
- Rinse the ladle and spatula between batches with hot water for best results when making multiple candies.
- Store leftover candies in an airtight container in the fridge for several days or freeze for extended storage.
User Reviews
Overall Rating
4.8
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