- VE
- VN
- GF
- LC
- LF
Yu can Cook
April 21, 2026
Thisisyu.com
This dalgona candy recipe is a quick and simple Korean street-style treat made with just sugar and a pinch of baking soda, transformed into a light, crisp honeycomb candy with a caramelized flavor.
From the Cook
1/2
Melt the Sugar
1
Place 2 tbsp of white sugar in the stainless steel ladle.
2
Hold the ladle over heat source.
3
Stir the sugar with the disposable chopstick.
4
As the sugar melts, continue scraping the crystalizing candy into the middle of the ladle.
5
As the sugar is melting, move the ladle back and forth in and out of the heat source, so that the sugar does not burn.
6
Keep stirring the sugar until it has all melted and caramelized into a light brown color.
7
Add a tiny pinch of baking soda (literally pinch the baking soda between your thumb and forefinger and add to the ladle).
8
Keep stirring until the mixture slightly foams and turns an opaque light tan color.
Form the Candy
1
Pour the candy onto the silpat silicone mat ( You can also use parchment paper).
2
Wait for 5 seconds, and then press your flat metal disc onto the candy to flatten it.
Emboss the Candy with a Shape
1
Immediately press your shape of choice into the candy.
2
Wait until the candy has thoroughly cooled.
3
Try to break off the outer candy, or scrape with a needle, until the inner shape is released in one piece.
My Calorie Intake
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Tips & Tricks (5)
- Monitor Temperature Precisely 🌡️Keep your sugar at 320-350°F (160-175°C) for optimal honeycomb texture; use a candy thermometer to avoid burning or under-cooking, which results in a chewy rather than crispy candy.
- Add Baking Soda at Peak Heat ⏱️Pour baking soda into the molten sugar only when it reaches a deep golden amber color and immediately off heat; this creates maximum aeration for the signature light, porous honeycomb structure.
- Work Quickly on Greased Surface 🏃Transfer the foaming mixture to a greased baking sheet or parchment within seconds and gently spread with an oiled spatula before it sets, ensuring even thickness and preventing cracks.
- Cool Completely Before Scoring ❄️Allow the dalgona to cool to room temperature for at least 30 minutes before attempting to score or carve shapes; this prevents crumbling and allows clean, precise cuts.
- Store in Airtight Containers Immediately 🏺Keep finished dalgona in an airtight container with silica gel packets to prevent humidity absorption, which causes the candy to become sticky and lose its signature crispness within hours.
Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Gluten Free
Low-Cholesterol
Low Fat
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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