By Sarah Wohlner
Dalgona (Korean Sugar Candy)
6 steps
Prep:1minCook:4min
This Korean sugar candy is a fun one to make with a lot of history behind it! It originated in Korea as street food for kids as a sweet treat. Personally, I like making it just as much as eating it.
Updated at: Thu, 17 Aug 2023 09:51:15 GMT
Nutrition balance score
Unbalanced
Glycemic Index
68
Moderate
Glycemic Load
17
Moderate
Nutrition per serving
Calories96.7 kcal (5%)
Total Fat0 g (0%)
Carbs25 g (10%)
Sugars24.9 g (28%)
Protein0 g (0%)
Sodium50.3 mg (3%)
Fiber0 g (0%)
% Daily Values based on a 2,000 calorie diet
Instructions
Step 1
Prepare all ingredients and equipment in advance. Once you start the recipe, it will go quickly. Prepare a baking sheet with parchment paper or a nonstick mat. Measure out ingredients and set them aside. Find something flat i.e. a bottom of a large bowl or the bottom of a cake/pie tin. Pick out your cookie mold and set aside. For this recipe, you can use a pan and spatula but I will be using a large stainless steel ladle and chopstick.
Step 2
On medium-low heat, hold your ladle over the flame. Pour in your sugar. Once it starts to melt around the sides, mix until it's all melted. You don't want your sugar to burn. If you think it's getting to hot, pull your ladle off the heat and continue to stir until the sugar has melted.
Step 3
Once the sugar has melted, pour in the baking soda and stir. It will begin to foam. Once all the baking soda has dissolved, about 10 seconds, immediately pour onto the prepared baking sheet.
Step 4
Important: Wait 15 seconds.
Step 5
With your flat surface, lightly press down on the melted sugar and remove.
Step 6
Immediately stamp your cookie cutter into the middle and remove. You don't want to cut all the way through. Let cool and enjoy!
Notes
1 liked
0 disliked
There are no notes yet. Be the first to share your experience!
