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    Home » Desserts/Sweets

    Dalgona (Korean Sugar Candy)

    Published 04/26/2020. Updated 10/16/2021

    Jump to Recipe

    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!

    DSC2044 5 1 - Dalgona (Korean Sugar Candy)

    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.

    DSC0488 1 e1633498795673 - Dalgona (Korean Sugar Candy)

    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.

    DSC2054 4 - Dalgona (Korean Sugar Candy)

    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

    DSC0385 2 - Dalgona (Korean Sugar Candy)

    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. 

    5.25 x 5.25 in 2 e1634434282160 - Dalgona (Korean Sugar Candy)
    • 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.

    5.25 x 5.25 in 1 1 e1634435123546 - Dalgona (Korean Sugar Candy)
    • 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. 

    DSC0478 2 - Dalgona (Korean Sugar Candy)
    DSC0634 2 - Dalgona (Korean Sugar Candy)

    Watch how to make dalgona


    For more Korean cooking inspirations, follow  along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

    DSC2044 5 1 300x300 - Dalgona (Korean Sugar Candy)

    Dalgona (Sugar Candy)

    4.75 from 107 votes
    Dessert, Snack
    Prep Time: 2 minutes minutes
    Cook Time: 5 minutes minutes
    Servings: 1
    Print Recipe

    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.
      DSC0287 2 640x427 - Dalgona (Korean Sugar Candy)
    • 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.
      DSC0293 2 640x427 - Dalgona (Korean Sugar Candy)
    • Holding the ladle away from the heat, stir in the baking soda.
      DSC0308 2 640x427 - Dalgona (Korean Sugar Candy)
    • 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
      DSC0310 640x427 - Dalgona (Korean Sugar Candy)
    • 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.
      DSC0334 2 640x427 - Dalgona (Korean Sugar Candy)
    • 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.
      DSC0445 2 640x427 - Dalgona (Korean Sugar Candy)
    • Immediately, stamp it with a cookie cutter, firmly but not all the way through. Promptly remove the cutter.
      DSC0341 2 1 640x427 - Dalgona (Korean Sugar Candy)

    Notes

    Tips to help you make dalgona candy successfully
    • 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. 
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

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    Comments

    1. jaxin says

      June 12, 2025 at 12:17 am

      5 stars
      fire

      Reply
    2. Maggie says

      March 06, 2025 at 8:03 pm

      Have you tried adding vanilla essence?

      Reply
      • Hyosun says

        March 06, 2025 at 9:01 pm

        No, but I’m sure it will be good.

        Reply
        • Frank says

          March 06, 2025 at 9:50 pm

          5 stars
          Tried it with baking powder, and it worked, but bubbled out of control and over the ladle. Most important thing was that it was fun!

          My Chinese wife was excited to find one under a tissue on her desk. She was like a kid! 🙂

          Reply
          • Hyosun says

            March 09, 2025 at 1:04 pm

            I’m curious about the texture difference when it’s made with baking powder, but glad it still worked out for you. That’s so cute you surprised your wife with one of these!

            Reply
    3. John says

      January 21, 2025 at 8:38 am

      5 stars
      This tasted amazing! I loved the caramel and burnt marshmallow flavor. I was able to cut out the shape of an umbrella, but failed on the triangle shape! Overall, a great experience for my sister and I.

      Reply
    4. Joanna says

      October 18, 2022 at 9:01 am

      5 stars
      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! 🙂

      Reply
      • Hyosun says

        October 26, 2022 at 8:41 pm

        hmm I’m not sure why that happens either. Have you watched my video to see what you’re doing differently?

        Reply
    5. Rachel says

      October 02, 2022 at 11:41 pm

      Hello, can you do this with an electric stove?

      Reply
      • Hyosun says

        October 02, 2022 at 11:53 pm

        yes you can.

        Reply
    6. YEHOON CHOI UWU says

      May 22, 2022 at 10:34 pm

      I LOVE SQUID GAME SO MUCH THAT I BECAME KOREAN

      Reply
    7. LCM says

      November 04, 2021 at 7:35 pm

      5 stars
      Thank you for this! I only have hard plastic cookie cutters. Will that work?

      Reply
      • Hyosun says

        November 05, 2021 at 12:31 pm

        Not sure how they are, but try them.

        Reply
    8. Nadia says

      October 14, 2021 at 8:10 am

      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!

      Reply
      • Hyosun says

        October 16, 2021 at 12:28 am

        hmmm not sure. It hasn’t happened to me. Could it be a sudden temperature change or not enough baking soda?

        Reply
    9. Tim says

      October 09, 2021 at 8:21 pm

      if I don’t have a stainless steel ladle is there a thing I can substitute it with?

      Reply
      • Hyosun says

        October 10, 2021 at 5:22 pm

        You can use a small sauce pan or skillet. Just make sure you use a rubber spatula to scrape everything off the pan.

        Reply
        • Nathasha says

          October 16, 2021 at 10:47 am

          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?

          Reply
          • Hyosun says

            October 16, 2021 at 2:32 pm

            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?

            Reply
    10. Ash says

      October 09, 2021 at 2:30 am

      5 stars
      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!

      Reply
      • Hyosun says

        October 10, 2021 at 5:25 pm

        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.

        Reply
    11. Michelle says

      October 04, 2021 at 12:52 pm

      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.

      Reply
      • Hyosun says

        October 04, 2021 at 1:56 pm

        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.

        Reply
    12. Ben says

      October 03, 2021 at 4:05 pm

      5 stars
      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.

      Reply
    13. Yvonne says

      October 03, 2021 at 1:19 pm

      I’d love to make this, but for diabetics, which sugar can I substitute here?
      Thank you!

      Reply
      • Hyosun says

        October 03, 2021 at 8:00 pm

        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.

        Reply
    14. Matti says

      September 29, 2021 at 11:37 am

      5 stars
      Saw this on “Squid Game” on Netflix and wanted to try it so bad. Cant wait to use this guide to make it tonight!!

      Reply
    15. soo-young says

      March 24, 2021 at 2:41 pm

      5 stars
      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!

      Reply
    16. Starfox says

      December 17, 2020 at 2:32 pm

      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?

      Reply
      • Hyosun says

        December 19, 2020 at 10:23 am

        Crunchy but easily breakable. Sure almond extract will be fine although not typical.

        Reply
    17. Sora says

      July 28, 2020 at 2:21 pm

      5 stars
      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!

      Reply
      • Hyosun says

        July 28, 2020 at 8:02 pm

        aww that was so nice of you guys! Hope you had lots of fun making them as well.

        Reply
    18. WL says

      July 13, 2020 at 10:40 pm

      Hi, may I know how long this can keep for? And how to store?

      Reply
      • Hyosun says

        July 15, 2020 at 11:58 pm

        Thees last for a few weeks tightly closed.

        Reply
        • Anika says

          October 10, 2021 at 12:40 am

          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.

          Reply
          • Hyosun says

            October 10, 2021 at 5:20 pm

            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.

            Reply
            • . says

              October 23, 2021 at 4:17 am

              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

              October 23, 2021 at 1:48 pm

              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.

    19. Ágata Slongo says

      July 03, 2020 at 11:25 pm

      5 stars
      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!

      Reply
      • Hyosun says

        July 05, 2020 at 4:30 pm

        It’s okay to use one photo with the link to my site. Thank you.

        Reply
    20. Elisa says

      June 19, 2020 at 9:18 pm

      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.

      Reply
    21. Kerry says

      June 10, 2020 at 2:44 pm

      “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…

      Reply
      • Hyosun says

        June 10, 2020 at 11:11 pm

        oh thank you for letting me know. Fixed it!

        Reply
    22. Beatrice says

      May 20, 2020 at 6:02 pm

      5 stars
      This was a wonderful recipe! Thank you so much.

      Reply
    23. Sandra says

      May 01, 2020 at 2:00 am

      5 stars
      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.

      Reply
      • Hyosun says

        May 11, 2020 at 12:24 pm

        I’m so delighted to hear that! Thanks for trying it and leaving me the feedback!

        Reply
    4.75 from 107 votes (94 ratings without comment)

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    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

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