By now, most people have probably heard about dalgona coffee, but did you know about the dalgona candy, which the coffee got its name from?
Dalgona is a type of Korean candy that you buy from street vendors, and if you are in Seoul, you havde most likely seen some of the small stalls selling the brittle, golden-beige lollipops. I went through my photos from Korea, as I wanted to show you what dalgona looks like, when it is made by a pro, but unfortunately I did not find any photos on my SD cards (instead I found some other photos of a giant cotton candy, but more about that another time). Here is the Dalgona recipe:
Ingredients (1 lollipop)
A pinch of baking soda (about ¼ tsp)
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.
My dalgona lollipops are a bit thicker (and a lot uglier) than most other dalgona out there. I got some really big bubbles from the baking soda, so the surface of my dalgona is not very smooth, but more crater-like and I think this might be because I did not stir the soda-sugar mixture enough before transferring to the cookie sheet.