Dalgona Candy Recipe
Crisp, golden, and slightly airy, Dalgona Candy captures the charm of simple childhood pleasures in every bite. This Korean sugar treat, made from just a few ingredients, offers a delightful crunch followed by a melt-in-your-mouth sweetness. It’s as fun to make as it is to eat — especially with its signature imprinted shapes that make each piece unique and nostalgic.
Ingredient Breakdown
Sugar is the soul of Dalgona Candy, transforming through gentle caramelization into a deep amber syrup that forms the perfect base. Water helps the sugar dissolve evenly, ensuring smooth caramel without crystals. The addition of bicarbonate soda is where the magic happens — it reacts instantly with the caramelized sugar, creating a foamy, aerated texture that gives the candy its iconic lightness. With a small touch of vegetable oil on your tools, the process becomes effortless, keeping the shapes clean and glossy once cooled. Every ingredient plays its part in balancing flavor, texture, and presentation.
Step-by-Step Preparation Guide
The process begins by combining sugar and water in a heavy-based saucepan over medium-high heat. The key is patience and precision — avoid stirring, instead swirl the pan gently to encourage even melting. As the mixture begins to bubble, watch closely for that shift from pale gold to deep amber, signaling the perfect caramelization point.
Once it reaches the desired hue, quickly add bicarbonate soda and whisk vigorously. The mixture will expand dramatically, turning frothy and light. After a brief rest, spoon the foamy syrup onto a silicone mat in even portions. This stage demands swiftness — the candy begins to set almost instantly. Lightly oil a metal press or flat-bottomed bowl, then flatten each candy to about half a centimeter thick. While still warm and pliable, press in your chosen shape — a star, circle, or heart — for a signature finish. After cooling, the candies harden into beautifully glossy, brittle disks ready to enjoy.
Recipe Tips & Frequently Asked Questions
Perfect caramel color:
Watch the syrup carefully; once the edges turn amber, remove from heat to avoid bitterness.
Avoid stirring too much:
Overmixing can cause crystallization and grainy texture.
Act fast:
The mixture hardens quickly after adding bicarbonate soda — have your mat and tools ready.
Prevent sticking:
Lightly oil the press each time to maintain smooth, clean shapes.
Storage:
Keep candies in an airtight container to prevent moisture from softening them.
Can I use brown sugar?
It can be used, but the flavor will be richer and slightly less crisp.
Why did my candy burn?
The caramel heated for too long or at too high a temperature — medium heat is best.
How can I clean the pan easily?
Fill it with hot water and let it soak for 10 minutes; the sugar residue will dissolve easily.
What to Serve With This Recipe
Dalgona Candy pairs beautifully with warm or cold beverages. Enjoy it alongside a cup of black coffee or milk tea for a sweet contrast, or crumble it over vanilla ice cream to add crunch and caramel flavor. It also makes a creative topping for lattes, cakes, or even pancakes. For parties or themed desserts, serve the candies individually wrapped or arranged on a platter with coffee and tea options for a nostalgic presentation.
Creative Variations
Experimentation adds a playful twist to this traditional candy. A hint of vanilla or cinnamon can introduce new layers of flavor. For festive occasions, sprinkle edible glitter or drizzle melted chocolate over the cooled candy for a touch of sophistication. You can also vary the shapes — stars, hearts, and even custom molds — to match celebrations or holidays. Each variation keeps the essence of Dalgona while allowing personal creativity to shine.
Dalgona Candy proves that simplicity often leads to the most memorable flavors. With only a few basic ingredients and a bit of timing, this crisp and airy confection delivers nostalgia and fun in every piece. Whether enjoyed as a snack, used as a dessert topping, or crafted for a family activity, it’s a delightful reminder that homemade treats can be both elegant and playful.
Ingredients
½ teaspoon heaped bicarbonate soda
115g (½ cup) white sugar
60ml (¼ cup) water
Instructions
Combine the sugar and water in a small, heavy-based saucepan and place it over medium-high heat. Allow the mixture to come to a boil, gently swirling the pan occasionally to help the sugar dissolve evenly without stirring. Continue boiling for about 8–10 minutes, or until the edges of the syrup begin to darken and turn a rich golden amber hue. Watch closely during this stage, as caramel can shift from perfect to burnt very quickly.
Once the sugar mixture reaches the right color, sprinkle in the bicarbonate soda and whisk briskly to incorporate. The mixture will immediately foam and expand, creating that signature airy texture. Remove the pan from the heat and let it rest for about 1 minute to allow the bubbles to settle slightly. Stir gently to break down excess foam without deflating it completely.
Spoon the candy mixture in large dessert spoonfuls onto a silicone baking mat or parchment-lined tray, spacing them apart. This recipe should yield about four candies. Working swiftly, lightly coat a metal press or the base of a small flat-bottomed bowl with vegetable oil. Press each candy to flatten it to roughly 0.5 cm thick. While still warm, gently imprint a shape using a pastry cutter — a star, circle, or heart works beautifully. Repeat the process for all candies, oiling the press each time to prevent sticking. Allow them to cool completely until firm and glossy before serving or snapping into pieces for a nostalgic treat.
Dalgona Candy Recipe
Ingredients
- ½ teaspoon heaped bicarbonate soda
- 115 g ½ cup white sugar
- 60 ml ¼ cup water
Instructions
- Combine the sugar and water in a small, heavy-based saucepan and place it over medium-high heat. Allow the mixture to come to a boil, gently swirling the pan occasionally to help the sugar dissolve evenly without stirring. Continue boiling for about 8–10 minutes, or until the edges of the syrup begin to darken and turn a rich golden amber hue. Watch closely during this stage, as caramel can shift from perfect to burnt very quickly.
- Once the sugar mixture reaches the right color, sprinkle in the bicarbonate soda and whisk briskly to incorporate. The mixture will immediately foam and expand, creating that signature airy texture. Remove the pan from the heat and let it rest for about 1 minute to allow the bubbles to settle slightly. Stir gently to break down excess foam without deflating it completely.
- Spoon the candy mixture in large dessert spoonfuls onto a silicone baking mat or parchment-lined tray, spacing them apart. This recipe should yield about four candies. Working swiftly, lightly coat a metal press or the base of a small flat-bottomed bowl with vegetable oil. Press each candy to flatten it to roughly 0.5 cm thick. While still warm, gently imprint a shape using a pastry cutter — a star, circle, or heart works beautifully. Repeat the process for all candies, oiling the press each time to prevent sticking. Allow them to cool completely until firm and glossy before serving or snapping into pieces for a nostalgic treat.