Dalgona Candy

Light, airy, and brittle, you'll want to eat the two Dalgona Candy at once! Take the change and see if you can break the shape out of the candy.

Course Dessert

Cuisine Korean

Prep Time 0

Cook Time 2

Total Time 2

Servings servings

Calories 46kcal

Author John Kanell

Equipment

Metal ladle or very small pot/pan
Wooden chopstick or large skewer
Flat metal measuring cup
Parchment paper
Cookie cutters

Ingredients

2 tablespoons granulated sugar
1 pinch baking soda

Instructions

Lightly oil the bottom of a measuring cup and lay a sheet or parchment paper on your counter.
Add two tablespoons of sugar to a metal ladle then place directly over medium heat and while stirring constantly with a wooden chopstick until the sugar is melted and a light amber color.
Remove from heat then add a pinch of baking soda and mix in vigorously, stirring until incorporated.
Pour the mixture onto parchment paper in two equal circles then use the prepared measuring cup to press into a thin even layer a bit less than 1/4 inch. Let the measuring cup rest there for about 8 seconds then remove and press a shape in with your cookie cutter. Repeat for the remaining portion of candy.

Video

Notes

If you’re having trouble pressing down the candy, let the mixture cool off for 10 to 15 seconds before pressing.
If your candy sticks to your measuring cup even with the oil, layer a piece of parchment in-between before pressing down.
If you are making multiple, cleanup is much easier if you have a bowl of very hot water ready to plunge your ladle into afterward.
Do not sure the flame up too high. As the sugar starts melting, it will burn very quickly, especially on high heat. So, keep it at medium heat and a close eye on it.
If you don’t let the dalgona candy rest for a couple of seconds before pressing the cookie cutter in, it will get stuck.
Press a lollipop stick to the candy to turn it into a grab-and-go dessert.

Nutrition

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