Dalgona Candy

25 min

Korean Ppopgi from Squid Game

Dalgona Candy



  • 3 tablespoons sugar

  • 1/4 teaspoon baking soda



Heat the sugar in a heatproof dish over a low heat. Let it melt for about two minutes, then stir gently until the mixture turns pale yellow. If you let it melt for the first few minutes, it will mix more smoothly.

Add the baking soda and stir with a whisk before removing the pan from the heat. Continue stirring until the baking soda is completely dissolved, the mixture is frothy and doubles in volume.

Pour the mixture onto baking paper or a silicone baking sheet and smooth the sweetness with a spatula. Wait a minute or less depending on room temperature, if you cut too quickly the candy will melt again. If you cut too late, the candy will crack.

Be brave and cut it, practice makes the master! Then let the candy cool for 2-3 minutes.

But there is a problem. The candy becomes sticky at room temperature, and the bubbles get bigger over time. If you want to preserve it, put it in the fridge. At least it will last longer.