The first time I made Dalgona candy, I finally understood why it became such a craze. I was standing by the stove, watching sugar slowly melt, feeling oddly nervous about getting the color just right. When I added the baking soda and saw it puff up into that light, honeycomb texture, it felt almost magical. The candy turned out crisp on the outside, airy inside, with that deep caramel flavor that instantly took me back to childhood street treats. It’s simple, quick, and surprisingly satisfying to make at home.
Dalgona Candy Recipe
4
servings5
minutes5
minutes100
kcalIngredients
Sugar – ¼ cup
Baking soda – ⅛ teaspoon
Oil – a few drops (for greasing surface)
Directions
- Heat sugar in a ladle or small pan over low heat until fully melted.
- Stir constantly until the sugar turns golden and smooth.
- Remove from heat and add baking soda quickly.
- Stir until the mixture becomes light and foamy.
- Pour onto a lightly greased surface.
- Flatten gently and stamp with a shape if desired.
- Let cool completely before lifting.
Nutrition Information (Per Serving)
- Calories: 100 kcal
- Carbohydrates: 26 g
- Sugar: 26 g
- Fat: 0 g
- Protein: 0 g
- Sodium: 30 mg
Expert Tips and Variations
You can use brown sugar instead of white for a deeper caramel taste, but watch closely as it burns faster. Stir the sugar on low heat only until melted to avoid bitterness, and always add baking soda off the heat to prevent over-foaming. For a fun twist, lightly press cookie cutters on top before it sets or sprinkle crushed nuts for texture. The most common mistake is overheating the sugar, which makes the candy dark and bitter instead of light and crisp.
How to Store and Reheat Dalgona Candy
You can store Dalgona candy in an airtight container at room temperature to keep it crisp. Avoid the fridge, as moisture will soften it. This candy does not need reheating and is best enjoyed fresh. If it softens, it’s still safe to eat but will lose its crunch.
FAQs
What is the history of Dalgona?
Dalgona is a traditional South Korean street candy made from sugar and baking soda, popular since the 1960s. It gained worldwide fame after being featured in Korean shows and Squid Game.
What is Dalgona candy made of?
Dalgona candy is made using just sugar and a small amount of baking soda, which creates its light, honeycomb texture when heated.
How long does Dalgona candy stay crunchy?
When stored in an airtight container at room temperature, it stays crunchy for up to 2 days in a dry environment.
Why did my candy turn flat instead of fluffy?
This usually happens when too little baking soda is used or it wasn’t mixed quickly enough into the hot sugar.
