Dalgona Candy (Honeycomb Toffee)
A nostalgic Korean street candy made by melting sugar and adding a pinch of baking soda, popular for having a shape pressed into it.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Place 2 tbsp of white sugar into a stainless steel ladle. Hold the ladle directly over a very low flame on the stove.
- 2
Stir the sugar continuously with a wooden chopstick. As it melts, it will turn into a clear, amber-colored liquid. Move the ladle on and off the heat to prevent burning.
- 3
Once completely melted and bubbling slightly, remove from heat and vigorously stir in a tiny pinch of baking soda using the chopstick.
- 4
The mixture will instantly puff up, turn opaque, and change to a creamy light caramel color.
- 5
Immediately scrape the frothy mixture onto a baking sheet dusted with sugar or lightly greased. Let it cool for exactly 3-4 seconds.
- 6
Use a lightly oiled flat metal press or the smooth bottom of a measuring cup to press it flat (about 1/4 inch thick). Quickly press a cookie cutter shape into the center without going all the way through, and let it harden completely.
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