Transport yourself to the streets of Korea with this simple yet nostalgic treat! Dalgona, or ppopgi, is a traditional Korean candy made with just two ingredients—sugar and baking soda. Its iconic honeycomb texture and toasty flavor make it a favorite snack for kids and adults alike. Perfect for enjoying as is or recreating fun challenges, this recipe is quick, sweet, and oh-so-fun to make!

Ingredients

• 3 tablespoons granulated sugar
• ⅛ teaspoon baking soda (a tiny pinch goes a long way!)

Equipment

• Nonstick pan or ladle (for melting sugar)
• Silicone spatula or chopstick (for stirring)
• Parchment paper
• A flat surface for pressing (e.g., small pan bottom, measuring cup, or plate)
• Cookie cutters (optional, for shapes)

Instructions

1. Prepare Your Workspace: Lay a sheet of parchment paper on a flat surface to press the candy later. Keep your pressing tool and cookie cutters nearby—you’ll need to work quickly once the candy is melted.
2. Melt the Sugar: Place a small nonstick pan or ladle over low heat. Add the sugar and let it melt slowly. Stir continuously with a silicone spatula or chopstick to prevent burning. The sugar will transform into a smooth, golden syrup.
3. Add the Baking Soda: Remove the pan from heat and quickly stir in the baking soda. The mixture will foam up and become light and airy—this creates the signature honeycomb texture.
4. Shape the Candy: Pour the foamy mixture onto the parchment paper, forming a circle or oval. Be careful, as the mixture will be very hot!
5. Flatten the Candy: Let the candy sit for 10–15 seconds. Press it gently with your pressing tool to flatten it into a thin disk, about ¼-inch thick. Don’t press too hard to avoid cracking.
6. Optional: Add Shapes: Lightly press a cookie cutter into the candy’s surface to create a design without cutting all the way through. Popular shapes include stars, hearts, or umbrellas.
7. Cool and Enjoy: Allow the candy to cool completely (5–10 minutes). Once hardened, gently peel it off the parchment paper and enjoy your homemade dalgona!

Tips for Success

• Use low heat when melting the sugar to avoid burning. Burnt sugar will taste bitter.
• Work quickly after adding the baking soda, as the mixture hardens fast.
• Start with a small amount of sugar if you’re new to making dalgona—it’s a great way to practice.