Print

Dalgona Candy (Korean Honeycomb Toffee)

Dalgona candy discs with umbrella and star stamps on a baking tray
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Two ingredient Korean dalgona candy, melted sugar puffed with baking soda and stamped with the classic shapes. About four minutes per disc.

Ingredients

Scale

Per disc, scale up as needed

  • 2 tablespoons (25 g) granulated sugar
  • 1/8 teaspoon baking soda
  • Neutral oil, for the parchment, the press and the stamp
  • 1 pinch flaky salt, optional

Instructions

  1. Lay everything out before you turn the heat on. Oil a sheet of parchment, the base of a flat bottomed cup and a cookie cutter, and have the baking soda measured and within reach. Dalgona gives you no time to go looking for things.
  2. Tip the sugar into a small saucepan and set it over medium low heat. Stir gently and constantly with a silicone spatula, keeping it moving across the base of the pan.
  3. The sugar will clump into what looks like wet sand, then start melting at the edges. Keep stirring. This stage takes about 2 to 3 minutes and it always looks wrong before it looks right.
  4. Carry on until the sugar is a smooth, uniformly melted liquid the colour of honey. Do not push it past light amber. Too dark and the finished candy tastes acrid rather than pleasantly bitter.
  5. Take the pan off the heat. Add the baking soda and stir hard for 5 to 10 seconds, no longer.
  6. Watch it foam, pale and swell to about three times its volume. The instant it is uniformly pale and puffed, stop stirring. Every extra second knocks air back out.
  7. Pour the foam onto the oiled parchment in one round puddle, then press it flat with the oiled cup to about 5 mm thick. Work fast, it begins setting within seconds.
  8. Press the oiled cutter about halfway into the disc to score your shape, and do not cut all the way through. Leave it to set for 5 minutes, then peel it off the parchment. Repeat for each disc.

Notes

  • Work one disc at a time. Dalgona sets within seconds, so a bigger batch in one pan does not work.
  • Medium low heat only. High heat scorches the base of the pan and makes the candy taste acrid.
  • Take the pan off the heat at the colour of runny honey. Carryover heat darkens it further.
  • Stir the baking soda for 5 to 10 seconds only. Stirring past that deflates the foam.
  • Oil the parchment, the pressing cup and the cutter. The candy sticks to everything.
  • Store airtight for 2 to 3 days somewhere dry. Do not refrigerate or freeze.

Nutrition

Find it online: https://zhangcatherine.com/dalgona-candy/