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Recipe: Dalgona – Korean Candy

by Sanne
Dalgona candy recipe

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)

1tbsp sugar

A pinch of baking soda (about ¼ tsp)

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.

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.

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