Korean Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 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.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
6 steps- 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.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
84/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving10
Calories
0 g
Protein
3 g
Carbs
0 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Dalgona is a melted-sugar honeycomb candy, a nostalgic Korean street treat made by melting sugar and stirring in baking soda until it foams and sets. Vendors stamp it with shapes, and the game is to cut out the shape without cracking it. It surged to global fame as a childhood-nostalgia snack.
Listahan note
This version melts the sugar gently and works in just a pinch of baking soda for the right airy foam, then presses and stamps it before it sets hard.
Technique cues
- Melt the sugar slowly over low heat so it does not scorch.
- Stir in only a tiny pinch of baking soda; too much turns it bitter.
- Work fast once it foams, as it sets within seconds.
Kitchen flow
- Parallel prep
- Grease the surface and ready the stamp before melting the sugar.
- Make-ahead
- Make ahead and store airtight; humidity makes it sticky.
- Leftover move
- Crush leftover dalgona over ice cream or coffee for a sweet crunch.
- Cleanup rhythm
- Soak the sticky ladle and tools in hot water to dissolve the sugar.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
White sugar
Base
Purpose: Melted sugar is the entire candy.
Handling: Melt slowly in a small ladle or pan until amber.
Adaptation: Only plain white sugar gives the classic result.
Baking soda
Aerator
Purpose: Reacts with the hot sugar to foam it into honeycomb.
Handling: Add a tiny pinch and stir until it puffs pale.
Adaptation: There is no substitute; precise amount matters.
Cooking spray or sugar (for dusting)
Release agent
Purpose: Keeps the candy from sticking to the surface and stamp.
Handling: Lightly grease or dust the surface and press.
Adaptation: A lightly oiled parchment works.
Technique notes
- Keep the heat low; burnt sugar tastes acrid and turns dark fast.
- Have everything ready before you start, as the window to shape it is seconds.
- Press and stamp on a greased surface for a clean release.
Ingredient swaps
- Coffee-flavor direction
- Stir a pinch of instant coffee into the sugar for a dalgona-coffee note.
- Larger-batch note
- Make one portion at a time; large batches set before you can shape them.
- Ingredient note
- This candy's only ingredients are sugar and baking soda; keep tools clean of cross-contact to avoid trace allergens from other kitchen use.
Serve alongside
- Vanilla ice cream
- Fresh fruit
- Plain biscuits
- Hot coffee
- Cold milk
- Barley tea
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store airtight at room temperature for several days.
- Keep away from humidity, which makes it sticky; no reheating.
- Do not refrigerate, as moisture ruins the crisp texture.
Equipment
- Small ladle or saucepan
- Heatproof spatula
- Flat greased surface
- Stamp or cookie cutter
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