Recipe: Dalgona – Korean Candy

Directions

• Melt the sugar in a small pan. I use a one-egg frying pan, but if you have a gas stove, you can also use a stainless-steel ladle or a large metal spoon. Just be careful not to burn your fingers. I have seen other recipes telling you to stir the sugar continuously, but I would not recommend that, as the sugar will crystallize on the spoon, and will be very hard to melt later. Only stir a little, after the sugar has melted.
• Add baking soda to the melted sugar while stirring. The baking soda will make the mixture expand and turn it into a golden-beige foam.
• Transfer the mass to a cookie sheet lined with baking paper. If you don’t have a cookie sheet, you can use other, non-sticky trays or surfaces.
• Place a wooden skewer (or whatever you want to use as a lollipop stick) in the middle of what will later be the lower half of the lollipop.
• Wait a few seconds before pressing the dalgona mass into a thin disc. I used the bottom of a glass jar, but you can use any flat object of appropriate size.
• Before the dalgona mass hardens, use a cookie cutter to decorate the candy.