Dalgona (Korean Honeycomb Toffee)

🧂 Ingredients

• 2 tablespoons Granulated Sugar(Use regular white granulated sugar.)
• 1/4 teaspoon Baking Soda(Ensure it's fresh for best results. Too much will make the candy bitter.)

👨‍🍳 Instructions

1. 1

   Prepare your workspace: Lay out a sheet of parchment paper or a silicone baking mat on a heat-resistant surface. Have your baking soda measured and ready, along with a small, flat object (like the bottom of a glass or bowl) and any desired cookie cutters.

   ⏱️ 1 minute
2. 2

   Melt the sugar: Place the granulated sugar in the small, heavy-bottomed saucepan over medium heat. Do not stir initially. Allow the sugar to slowly melt and caramelize. Once it starts to liquefy around the edges, you can gently swirl the pan or stir with a heat-resistant spatula to ensure even melting. Continue heating until the sugar is a deep amber color, resembling dark honey. Be careful not to burn it, as this will result in a bitter taste.

   ⏱️ 4-6 minutes
3. 3

   Incorporate the baking soda: Immediately remove the pan from the heat. Quickly sprinkle the baking soda over the melted sugar. Stir vigorously with your spatula for about 5-10 seconds. The mixture will foam up dramatically and turn a lighter, golden brown color. This reaction creates the characteristic honeycomb texture.

   ⏱️ 10-15 seconds
4. 4

   Pour and shape: Immediately pour the foaming mixture onto the prepared parchment paper or silicone mat. It will spread slightly on its own. If using cookie cutters, place them around the poured candy now. Gently press down on the candy with your flat object (lightly greased if necessary to prevent sticking) to flatten it slightly to an even thickness (about 1/4 inch). Work very quickly as the candy hardens rapidly.

   ⏱️ 30-60 seconds
5. 5

   Cut and cool: If you didn't use cookie cutters, you can score the candy with a knife or pizza cutter while it's still slightly warm but firm enough to cut. Allow the Dalgona to cool completely and harden, which should take about 5-10 minutes. Once fully cooled, carefully break it apart or remove the cookie cutters.

   ⏱️ 5-10 minutes

💡 Pro Tips

• ✓Work quickly: The caramel hardens very fast once removed from heat, so have all your tools and ingredients ready.
• ✓Watch the sugar closely: Overheating will burn the sugar and make the candy bitter. Aim for a rich amber color.
• ✓Fresh baking soda is key: Old baking soda may not react as vigorously, resulting in a denser candy.
• ✓Clean up: Soak the saucepan in hot water immediately after use to dissolve any hardened caramel.
• ✓This candy is traditionally made and sold by street vendors in Korea and is a popular nostalgic treat.

🔄 Variations

• Experiment with different cookie cutter shapes for fun designs.
• Add a tiny pinch of salt to the sugar before melting for a salted caramel variation.
• For a richer flavor, try using brown sugar, though this may affect the color and texture.

🥗 Nutrition

Per serving