Dalgona Candy (Only 2 Ingredients)
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If you’ve been swept up in the excitement of the hit Netflix series “Squid Game,” you’ve probably heard of the viral Dalgona Candy. This nostalgic sugar honeycomb treat, which became a global sensation, is surprisingly easy to make at home with just two ingredients. Let’s dive into all the tips and tricks you need to recreate this iconic Korean street food, also known as Ppopgi.
What is Dalgona Candy?
Dalgona Candy, originally known as Ppopgi, is a classic Korean street food dating back to the 1960s. It’s a sweet, crunchy, toffee-like candy with a hint of nuttiness and a delightful brittle texture. The best part? You only need two ingredients to make it! While the process is simple, timing is everything. Don’t worry—I’ve got you covered with a step-by-step guide to ensure your homemade Dalgona Candy turns out perfectly every time.
Ingredients
- Granulated Sugar: This is the base of your candy. While some have tried using brown or cane sugar, granulated sugar is the traditional choice.
- Baking Soda: This is the magic ingredient that reacts with the sugar to create the candy’s signature honeycomb texture by releasing tiny bubbles of CO₂.
How to Make Dalgona Candy
- Melt the Sugar: Use a small nonstick skillet or metal ladle over medium-low heat. Stir the sugar with chopsticks as it melts. It will clump before liquefying—this is normal.
- Add Baking Soda: Once the sugar is melted, add a few pinches of baking soda. Stir quickly as the mixture foams and turns lighter in color.
- Pour the Candy: Remove from heat and pour the mixture evenly onto a nonstick surface in a round shape.
- Shape the Candy: Wait 15-20 seconds, then gently press down with a hotteok press (or any flat surface). Place a cookie cutter in the center and press firmly to imprint the shape.
- Cool and Release: Remove the press and cookie cutter quickly, then let the candy cool completely. It should release easily from the pan.
Suzy’s Tips for Success
- Nonstick Surface: Use a clean, ungreased nonstick baking sheet for best results. The candy should lift off effortlessly once cooled.
- Control the Heat: Keep the heat low to prevent burning. Stir in the baking soda quickly after the sugar dissolves.
- Timing is Key: Practice makes perfect. Wait the full 15-20 seconds before pressing your design to avoid sticking or hardening issues.
- Clean Between Batches: Run your pan or ladle under hot water between batches to dissolve any leftover sugar.
- Use Two Pans: Once you get the hang of it, alternate between two pans to speed up the process.
Best Way to Store Dalgona Candy
Wrap each candy individually in plastic wrap or parchment paper to prevent sticking. Store them in an airtight container in the fridge for up to 5 days, or freeze for longer storage.
FAQ
Why does my candy stick when I press it flat?
- Be sure to wait 15-20 seconds after pouring the candy before pressing it flat. This allows it to cool slightly and prevents sticking.
Why is my candy dark and bitter?
- This usually means it stayed on the heat too long after adding the baking soda. Work quickly to mix and pour the candy once the baking soda is added.
Why does my candy have a thick honeycomb texture?
- This is likely due to too much baking soda. Use a smaller pinch next time.
And there you have it—a simple, nostalgic treat that’s fun to make and even more fun to eat. Enjoy the process and the delicious results with your family and friends!
