Dalgona or ppopgi is a nostalgic Korean honeycomb sugar candy that’s made with sugar and baking soda. Here are step-by-step instructions and tips for successfully making this Squid Game Candy at home!
Thanks to the Korean Netflix series Squid Game, my childhood sugar candy called dalgona (달고나) or ppopgi (뽑기) has come back to the global scene again. This time, in a much bigger way as a main character! Remember dalgona coffee last year which was named after this candy?
In Squid Game, the consequence of the sugar candy challenge is deadly! But, everyone is captivated by this dalgona candy. It’s all the rage!
Last year’s dalgona coffee craze brought back my childhood memories of having these sweet treats from street vendors, and I had lots of fun making them! It’s happening again! After watching Squid Game, I’ve been having fun playing around with the patterns that appear in the Netflix series and getting quite good at saving the shape.
Whether you’ve finished the series, or are thinking about watching it, try making this at home and experience the intense, competitive nature of this candy game. Regardless, making these will be a fun activity for your kids and that little kid in you.
What is dalgona (or ppopgi)?
Dalgona candy is a sponge toffee-like sugar candy we grew up having from street vendors everywhere, especially around the schools. The word dalgona came from the casual Korean word “dalguna (달구나)” meaning “it’s sweet.” It’s also called ppopgi (뽑기), which means to pick or select, referring to the game and reward aspect of this candy offered by the vendors.
Similar to honeycomb toffee candy, dalgona is basically made by melting sugar and stirring in a little bit of baking soda. The sugar mixture then foams up and turns into something that looks like light caramel-colored whipped cream. This is the part that resembles the whipped coffee.
Dalgona challenge
You can simply pour it out, cool it and enjoy it as is. However, the dalgona that’s nostalgic to every Korean is flattened to a thin round disk and imprinted with a mold before it hardens and becomes brittle.
This is where fun really begins. You’re supposed to carefully eat around the pattern, without breaking it. It’s not easy! For us children, this always was a highly intense, competitive activity. People often use a pin or a toothpick as a tool. I remember we even used our saliva to smooth out the edges. Some vendors reward you with another one if you successfully break off the outer part, saving the shape, and some others have other rewards such as small toys.
Do you need special tools?
No! You can find commercially available dalgona making kits on-line, but I use what I can find in my kitchen.
- stainless steel ladle (You can also use a small pan, but a ladle is classic.)
- chopstick to stir the sugar
- non-stick baking sheet or pan to use as a base (or use parchment paper)
- rubber spatula – optional but I find it helpful
- hotteok/dalgona press (or a bowl/small sauce pan with a smooth, round bottom, about 4 to 5 inch diameter)
- cookie cutter(s)
- lollipop sticks – optional
How to make dalgona candy
All you need is sugar and baking soda! Any sugar works, but baking powder is not a substitute for baking soda.
The process is simple, but here are a few tips to help you make dalgona candy successfully.
- Gather all the ingredients and tools before starting.
- Melt the sugar in a ladle (or a small pan) over medium low to low heat. Do not overcook or burn sugar. Stir constantly, and control the heat by moving the ladle up and down from the heat.
- Once the baking soda is added, the mixture will immediately begin to foam and can burn quickly. Keep the ladle away from the heat before adding and while stirring in the baking soda. You can go back to the heat briefly, but don’t let it puff up too long.
- The hot dalgona mixture can stick to the base surface and/or the press. Use a non-stick baking sheet or skillet or parchment paper as the base.
- It’s important to let the mixture cool off a little after pouring it out onto the base surface for 15 to 20 seconds. Then, tap it gently a couple of times, before pressing it all the way to the desired thickness. Keep the base and press cool all time.
- Some people sprinkle the base with sugar and rub the press on it, or apply oil to prevent the frothy mixture from sticking. Experiment and see which works for you the best.
- If you’re making more than one, keep a pot of hot water on the stove to rinse off the ladle and the spatula between the batches.
- Store any leftover candies in an airtight container in the fridge or freezer. It lasts quite a few days in the fridge and months in the freezer.
Watch how to make dalgona
For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.
Equipment
- stainless steel ladle
- chopstick to stir the sugar
- non-stick baking sheet or pan to use as a base (or use parchment paper)
- rubber spatula
- hotteok press (or a bowl with a smooth, round bottom, about 4 to 5 inch diameter)
- cookie cutter(s)
- lollipop sticks - optional
Ingredients
For each candy
- 1.5 tablespoons sugar (white or brown)
- 1/16 teaspoon baking soda (about 2 to 3 small pinches)
Instructions
- Gather all the ingredients and tools before starting.
- Add 1.5 tablespoons of sugar to the ladle. Hold the ladle over low to medium low heat. When the sugar starts to melt around the edges, stir with a chopstick.
- Continue to stir constantly, controlling the heat. If it starts to smoke, raise the ladle a few inches above the heat, and lower it closer once it cools off a little. Repeat as necessary until the sugar completely melts without any lumps, but let it cool off a little before adding the baking soda.
- Holding the ladle away from the heat, stir in the baking soda.
- Stir quickly and vigorously (20 to 25 times) until the baking soda is completely dissolved and the frothy mixture turns light caramel-color. While stirring, you can bring the ladle closer to the heat for a short second or two to keep it warm, but don’t let it puff up too long. It will burn at the bottom
- Pour the mixture onto a non-stick baking sheet, skillet, or parchment paper, scraping with a rubber spatula. Place the tip of the optional lollipop stick into the mixture.
- Let it cool for 15 to 20 seconds. Then, lightly tap it to see if it doesn't stick, and then press it all the way (for 4 to 5 seconds) to the desired thickness. This helps prevent the dalgona from sticking to the press.
- Immediately, stamp it with a cookie cutter, firmly but not all the way through. Promptly remove the cutter.
Notes
- Gather all the ingredients and tools before starting.
- Do not burn sugar. Stir constantly, and control the heat by moving the ladle up and down from the heat.
- Once the baking soda is added, the mixture will immediately begin to foam and can burn quickly. Keep the ladle away from the heat while stirring in the baking soda. You can go back to the heat briefly, if needed.
- Use a non-stick baking sheet or skillet or parchment paper as the base. The key is to let the mixture cool off a little after pouring it out onto the base surface for 15 to 20 seconds. Then, tap it gently to see if it doesn't stick before pressing it all the way to the desired thickness. Keep the base and press cool all time.
- Some people sprinkle the base with sugar and rub the press on it, or apply oil to prevent the frothy mixture from sticking. Experiment and see which works for you the best.
- If you’re making more than one, keep a pot of hot water on the stove to rinse off the ladle and the spatula between the batches.
- Store leftover candies in an airtight container in the fridge or freezer. It lasts quite a few days in the fridge and months in the freezer.
Joanna says
Hi, I am preparing a korean dinner for my friends and wanted to make these cookies for dessert and as a fun game. I have an induction stove, so I tried making them with a small pot. I don’t know why but my sugar doesn’t want to fully melt. It creates crystals that don’t want to melt. I tried melting the sugar on low and medium low heat with stirring it all the time (I read that it helps to avoid sugar crystals) and with leaving it to start melting on the bottom of the pan, and then stirring it. Please let me know what do you think could be a problem in this situation. I really want to surprise my friends with dalgona candy! 🙂
Hyosun says
hmm I’m not sure why that happens either. Have you watched my video to see what you’re doing differently?
Rachel says
Hello, can you do this with an electric stove?
Hyosun says
yes you can.
YEHOON CHOI UWU says
I LOVE SQUID GAME SO MUCH THAT I BECAME KOREAN
LCM says
Thank you for this! I only have hard plastic cookie cutters. Will that work?
Hyosun says
Not sure how they are, but try them.
Nadia says
Hi! Thank you for the recipe, I’m making these right now and as I’m putting them aside after a few minutes they are cracking on me :/ some are and some are not, is there a reason for this? Would appreciate it so much thank you!
Hyosun says
hmmm not sure. It hasn’t happened to me. Could it be a sudden temperature change or not enough baking soda?
Tim says
if I don’t have a stainless steel ladle is there a thing I can substitute it with?
Hyosun says
You can use a small sauce pan or skillet. Just make sure you use a rubber spatula to scrape everything off the pan.
Nathasha says
My candy turned out perfect but after a while (after cooling a bit) there’s so many bubbles on the surface. What did I do wrong?
Hyosun says
It’s probably melting if your room is warm. Does it get sticky too. Keep them in the fridge. Or possibly too much baking soda?
Ash says
Hello Hyosun thank you for this recipe! Can I ask how I can make this without it going sticky after? It was hard initially and then started going sticky after about half an hour. I’d like to make some in advance, thanks!
Hyosun says
You’re welcome! This is sugar, so it’ll start melting slightly and get sticky at warm room temp. Keep them in the fridge or freezer.
Michelle says
Hi, Just want to confirm the amount of baking soda: 1 pinch is often described as an 1/8 and you said 3 pinches ~ I feel like that is more than 1/16 of a teaspoon, but can you confirm that is the correct amount? 1/16? Thank you.
Hyosun says
I know, but 1/8 teaspoon is a bit too much baking soda for the amount of sugar in this recipe. A half of 1/8 (hence 1/16) is about right to me, although it doesn’t have to be exact. A pinch is more subjective depending how much you pick up. I was going by my small pinch. I was hoping to give a better idea by providing both teaspoon and pinch measurements, but I’ve clarified it by stating 2 to 3 small pinches. Hope this helps.
Ben says
I’m sure it’s pretty good, but mine tasted like a burnt marshmallow fried in an exhaust valve. Most likely because I had it on the wrong temp.. high.
Yvonne says
I’d love to make this, but for diabetics, which sugar can I substitute here?
Thank you!
Hyosun says
Oh sorry I haven’t tried it with any other sweeteners, but try it with the type of sugar substitute you normally use for diabetics.
Matti says
Saw this on “Squid Game” on Netflix and wanted to try it so bad. Cant wait to use this guide to make it tonight!!
soo-young says
i don’t live in Korea and whenever i visited, i never got the chance to try this! thanks for the recipe, i loved it and my dad said it tasted just like in Korea. i will be making this a lot now!
Starfox says
Hello, I plan to try this recipe soon and was wondering what the texture is like. Is it crunchy, or chewy?
Can I add almond extract to it?
Hyosun says
Crunchy but easily breakable. Sure almond extract will be fine although not typical.
Sora says
Absolutely amazing! Me and a couple of my friends made this and dropped it off at the house of my Korean exchange student because he said he was missing home. Dalgona is his favorite, and he was so happy to eat it again!
Hyosun says
aww that was so nice of you guys! Hope you had lots of fun making them as well.
WL says
Hi, may I know how long this can keep for? And how to store?
Hyosun says
Thees last for a few weeks tightly closed.
Anika says
Hi! Should we store it in the fridge? Our country is very humid and the cookie gets a tad sticky even if we leave it out for 10 minutes.
What is the best way to store it, specially if I want to deliver to a different address the next day along with hot food.
Hyosun says
You can keep them in an airtight container in the fridge for a few days or longer. They also freeze well in the freezer if you want to keep them much longer.
. says
You say to store them in the fridge but if you take them out of the fridge they will crack on their own, due to the temperature change. What do I do then?
Hyosun says
Honestly, never happened to me, and I don’t know the science of it. Today, I pulled out one from my fridge (which was made about 2 weeks ago when I was filming my video), and left it on the counter. It didn’t crack.
Ágata Slongo says
Hi! Beautiful recipe and instructions! Can I use one of your images on my post about Dalgona coffee? I wanted to show some comparison between the two and ilustrate why it got the name. I will reference you, of course! Is that okay? If you rather not allow I can understand! Thank you!
Hyosun says
It’s okay to use one photo with the link to my site. Thank you.
Elisa says
Oh my goodness! I was just talking to my kids about this past Sunday. Every Sunday is a story time and this one is what I told them about. I can now show them what I was talking about. I completely forgot the name of it but I guess it was called 뽑기. I told them how I was never able to get that shape out to win a free one. Now I know it was baking soda that we put in. I had no idea what it was.
Kerry says
“Any sugar works, but baking power is not a substitute for baking soda.”
I found a typo: baking powder, not baking power.
I think most people understood what you meant, but you never know…
Hyosun says
oh thank you for letting me know. Fixed it!
Beatrice says
This was a wonderful recipe! Thank you so much.
Sandra says
I made this candy for dessert and my kids absolutely loved it. My husband did too and he usually doesn’t eat candy. It has a wonderful caramel flavor. Thank you for this recipe! I will be making it throughout the year.
Hyosun says
I’m so delighted to hear that! Thanks for trying it and leaving me the feedback!