Servings
Font
Back
Dalgona (Sugar Candy)
4.8 from 315 votes

Dalgona (Sugar Candy)

Dalgona candy is a light, crisp sugar treat made from melted sugar and a small amount of baking soda. By carefully melting sugar and stirring in baking soda, the mixture foams and turns a light caramel color before being poured onto a surface to cool and harden. Controlling the heat and stirring quickly after adding baking soda is key to achieve the iconic airy texture. The candy cools to a brittle, crunchy consistency and can be tapped and pressed to a desired thickness. It is a simple dish based on sugar and chemical reaction, enjoyed for its unique texture and sweet caramel flavor.

Prep Time
2 mins
Cook Time
5 mins
Servings: 1
Course: Dessert, Snacks
Cuisine: Asian, Korean

Ingredients

For each candy
  • 1.5 tablespoons white sugar or brown sugar
  • 1/16 teaspoon baking soda about 2 to 3 small pinches

Instructions

    Cup of Yum
  1. Gather all the ingredients and tools before starting.
  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.
  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.
  4. Holding the ladle away from the heat, stir in the baking soda.
  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
  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.
  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.
  8. 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.