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
1.5tablespoonssugar (white or brown)
1/16teaspoonbaking 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
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.