Dalgona candy needs just two simple ingredients. You can make this dalgona korean candy recipe easily at home without the tools. Let’s see how to do this with things available in your kitchen.
This is popular street food in Korea, even before the whipped Dalgona coffee became viral during lockdown.
As you know I too tried the version of Dalgona coffee in mocha flavor and posted in my website, do check out if you are interested.
[feast_advanced_jump_to]Ingredients
There is no fancy ingredients to make this delicious treat.
- Granulated sugar
- Cooking soda
See recipe card for quantities.
Squid game
After dalgona coffee, Dalgona korean candy recipe also came to lime light world wide. I did not try that time.
But after the recent Netflix series Squid game, it again re-surfaced and interest grew. So I too thought of give it a go this time.
In the Netflix series that is quit popular recently, in an episode, there is a challenge to break the candy along the shape.
For me since it’s first time attempting the candy, even get it right was a challenge, so reserved the Squid game Dalgona candy challenge later haha.
I tried one and it came out pretty decent, so for a beginner level this was okay! 🙂
Video
Is video more your thing? Watch Dalgona Candy video in my youtube channel.
Equipment
I have used the things available in my kitchen. My stainless steel ladle, cookie cutters, skewers, steel lids to make this sugar candy.
But there is also a kit available in amazon if you are serious about it – affiliate link to purchase the equipment. Please compare products before buying.
Storage
These sweet treats are meant to be enjoyed immediately. Or you can cover as seen in the Youtube videos once cooled/ set. It becomes slightly sticky when kept for a while in counter top.
As we make only one serving per time, you may not need to store. I also stored in an airtight container, it was fine thought it was slightly sticky.
You can also freeze these candies.
Top tip
How to clean the ladle after making dalgona candy?
To clean the ladle:
- Keep a bowl of hot water and immerse the ladle, chop stick we use to stir in it as soon as you pour for setting.
- Do not scrape or anything, just pour and immerse in the hot water as such.
- As you wait for the candy to set, the ladle also will be clean by then. It easily gets dissolved as they are nothing but sugar and baking soda.
My notes
Initially, I did not watch any video properly and thought the syrup should be caramelized golden firstly, then add cooking soda. This lead to burnt result as after adding soda, it turns dark sooner in the ladle.
Another important thing I noticed is whip well to make it frothy with micro bubbles. Do not add more soda as it may bubble too much and you may not be able to shape properly.
Here are things to note before making Dalgona candy:
- Heat – Low, evenly heating flame which melts the sugar throughout even, not burning the sides. My stove have a small fire burner which was perfect. If you don’t you can put the flame to low and hold in a height. Keep stirring to avoid uneven caramelizing.
- Color – The sugar should just melt without any lumps or granules. It will have lumps initially but keep stirring to melt those. Also after melting it will be first cloudy and then become clear and like honey (very pale). This is the right stage, do not let it caramelize too much.
- Standing time – After pouring, give some standing time. This may vary where you live (climate)
- Pressing – Do very gently and quickly. Only once, otherwise it might stick to plate/ cookie cutter.
- Beating – Beat well to make a creamy foam, not with large bubbles.
Recipe card
Dalgona candy | Squid game Dalgona
Equipments (Amazon Affiliate links)
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stainless steel or any light weight ladle
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Wooden skewers/ candy stick
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Cookie cutters
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Baking sheet/ butter paper
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Chop stick (optional for stirring)
Ingredients
- 1 tablespoon Sugar granulated
- 3 pinches Baking soda half of ⅛ teaspoon
- Oil for greasing I used coconut oil
Instructions
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First keep the things ready: A baking sheet/ butter paper, greased cookie cutters of your choice for stamping.
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Measure sugar and take it in a ladle. Start heating over low flame.
-
Hold the ladle higher from the flame to avoid sugar changing color/ prevent sugar burn.
-
Once it starts melting in the sides, start stirring. There will be small lumps initially.
-
So stir well to melt it.
-
At one stage there will not be any sugar granule, everything melts and becomes clear syrup.
-
Do not let the color change (though below it looks caramelized) For best results, take care just to melt the sugar in lowest heat.
-
Switch off the flame. Now add baking soda (cooking soda/ sodium bi carbonate) and mix it to the sugar.
-
Beat well to get a foamy mixture. It should have micro bubbles not too large bubbles. so beat until then briskly.
-
Pour into the baking sheet quickly. It’s okay if you cant pour all the mixture. Some may left over in the ladle, but don’t try pouring until the last drop.
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Insert the candy stick (I used wooden skewers). Leave it for 10 seconds or so to cool a bit.
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Use a greased plate or something flat to press down very gently. If you do it hard it may stick. Just quickly for 3-4 seconds and take it out. Do not repeat otherwise it will stick.
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Use a well greased cookie cutter of your choice shape and press in the middle half way through to stamp the shape. Same as above have to be very gentle and do only once.
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It will cool down quickly and you can take it off effortlessly. Say under 1 minute.
-
Enjoy immediately!
Video
Notes
- You can make candy with 1 tablespoon or 2 tablespoon or even ½ tablespoon Just watch the cooking soda amount.
- Do not do in high heat and change the color of sugar while melting. It turns too dark faster and may taste bitter.
- Wash the ladle each time by immersing it in a bowl of hot water. Do not attempt to scrub. Just immerse it, and it will dissolve effortlessly. The time you do the setting/ stamping of the candy is enough for this.
- I used wooden skewers, you can use any wooden candy stick or popsicle stick too.
Safety
We are handling melted sugar (caramel) in this dalgona korean candy recipe. So be very careful and never let the liquid come in contact with skin. Wash immediately in cold running water if in case it does. But this can be easily handled as we are using proper utensils (long handle, chop stick etc.) Fret not!
Method
1. First keep the things ready: A baking sheet/ butter paper, greased cookie cutters of your choice for stamping.
2. Measure sugar and take it in a ladle. Start heating over low flame.
Hold the ladle higher from the flame to avoid sugar changing color/ prevent sugar burn.
3. Once it starts melting in the sides, start stirring. There will be small lumps initially.
So stir well to melt it.
4. At one stage there will not be any sugar granule, everything melts and becomes clear syrup.
Do not let the color change (though below it looks caramelized) For best results, take care just to melt the sugar in lowest heat.
5. Switch off the flame. Now add baking soda (cooking soda/ sodium bi carbonate) and mix it to the sugar.
6. Beat well to get a foamy mixture. It should have micro bubbles not too large bubbles. so beat until then briskly.
7. Pour into the baking sheet quickly. It’s okay if you cant pour all the mixture. Some may left over in the ladle, but don’t try pouring until the last drop.
8. Insert the candy stick (I used wooden skewers). Leave it for 10 seconds or so to cool a bit.
9. Use a greased plate or something flat to press down very gently. If you do it hard it may stick. Just quickly for 3-4 seconds and take it out. Do not repeat otherwise it will stick.
10. Use a well greased cookie cutter of your choice shape and press in the middle half way through to stamp the shape. Same as above have to be very gentle and do only once.
12. It will cool down quickly and you can take it off effortlessly. Say under 1 minute.
Enjoy immediately!
It’s crispy, light and it’s sugar caramelized! So won’t it be good?
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