This dalgona candy recipe melts sugar until liquid, then whisks in a pinch of baking soda to create the light, airy, crunchy Korean honeycomb toffee famous for its stamped shapes and viral moment online. This easy 2-ingredient candy recipe takes just 10 minutes, and while the science behind the reaction is genuinely fascinating, the process itself is simple enough for anyone to try at home.
Recipe at a Glance
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4
Category: Dessert, snack
Why You’ll Love This Dalgona Candy
- This dalgona candy recipe needs only two ingredients, both pantry staples.
- The baking soda reaction is genuinely fun kitchen science that also produces a delicious result.
- A fast candy project you can complete from start to finish in about 10 minutes.
- The stamped shape tradition adds a playful challenge for anyone who wants to try it.
Ingredients You’ll Need
- 1/2 cup sugar
- 1/4 tsp baking soda
How to Make Dalgona Candy
- Melt the sugar in a small pan over low heat, stirring constantly, until fully liquefied and light amber in color.
- Remove from the heat and quickly whisk in the baking soda until it foams and lightens in color.
- Pour immediately onto a parchment-lined surface or into a flattened round mold.
- Press a shape stamp into the center while still warm, if desired.
- Let cool and harden completely, about 5 to 10 minutes.
- Break into pieces or carefully carve out the stamped shape.
Tips for the Best Dalgona Candy
- Keep the heat low throughout melting the sugar for this dalgona candy recipe, since sugar burns quickly at high heat.
- Work fast once the baking soda goes in — the mixture needs to be poured out before it firms up in the pan.
- Use a heatproof spatula or chopstick to press in a shape stamp, since the candy is very hot right after pouring.
- Let the candy cool completely before attempting to carve out a stamped shape, or it can crack unevenly.
Variations to Try
- Add a drop of food coloring to the sugar before melting for a colorful version.
- Try different cookie cutter shapes for the stamping step.
- Sprinkle a little extra baking soda for an even lighter, more porous texture.
How to Store It
Store in an airtight container at room temperature for up to 1 week — dalgona candy is sensitive to humidity and can soften if exposed to moisture.
Frequently Asked Questions
Why does baking soda make the candy foam up?
Baking soda reacts with the hot sugar to release carbon dioxide gas, creating tiny bubbles that give dalgona candy its light, porous, honeycomb-like texture.
Why is my dalgona candy sticky instead of crunchy?
This usually happens if the sugar wasn’t melted to a high enough temperature before adding the baking soda, or if the candy was stored somewhere humid.
Can I make dalgona candy ahead of time?
Yes, but store it in a truly airtight container, since it’s sensitive to humidity and can soften within a day or two if exposed to moisture.
What is dalgona candy traditionally used for?
In South Korea, it’s a traditional street snack where a shape is stamped into the candy, and if you can carve it out without breaking it, you sometimes win a free second candy.
Dalgona Candy
Ingredients
Equipment
Method
- Step 1: Melt sugar over low heat, stirring constantly, until liquefied and light amber.
- Tip: Keep the heat low — sugar burns quickly at high heat.
- Step 2: Remove from heat and quickly whisk in baking soda until foamy.
- Tip: Work fast — pour before the mixture firms up.
- Step 3: Pour onto a parchment-lined surface or into a mold.
- Step 4: Press a shape stamp into the center while warm, if desired.
- Step 5: Let cool and harden completely, 5 to 10 minutes.
- Step 6: Break into pieces or carve out the stamped shape.