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Dalgona Candy

Melted sugar and a pinch of baking soda create a light, crunchy Korean honeycomb toffee in just 10 minutes.
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Prep Time 5 minutes
Cook Time 5 minutes
Servings: 4
Course: Dessert, Snack
Cuisine: Korean
Calories: 50
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup sugar
  • 1/4 tsp baking soda

Equipment

  • 1/2 cup sugar
  • 1/4 tsp baking soda

Method
 

  1. Step 1: Melt sugar over low heat, stirring constantly, until liquefied and light amber.
  2. Tip: Keep the heat low — sugar burns quickly at high heat.
  3. Step 2: Remove from heat and quickly whisk in baking soda until foamy.
  4. Tip: Work fast — pour before the mixture firms up.
  5. Step 3: Pour onto a parchment-lined surface or into a mold.
  6. Step 4: Press a shape stamp into the center while warm, if desired.
  7. Step 5: Let cool and harden completely, 5 to 10 minutes.
  8. Step 6: Break into pieces or carve out the stamped shape.

Notes

Dalgona candy is sensitive to humidity — store in a truly airtight container to keep it crunchy.