Korean Sugar Candy (AKA Dalgona)
Course: Sweet Treats Servings: 1
Prep time: 1 min Cook time: 2 mins
Setting time: 2 mins
Difficulty level: Easy
VEGAN
Author: Jennifer Sargison
With these sweet little sugar candy treats going viral on tick tock and instagram I had to give them a go to make for my family to enjoy. They are made simply with sugar and baking powder and taste like honeycomb but harder and without the bubbles.
I had a play around with the quantities of bicarb and ended up making two versions that worked well. The first photo above was the traditional round Korean version, made using baking powder and was more solid and sturdy (like a lolly pop) which allowed me to press the shape and stay in a circle.
The second version (photo 2) was made using 1/8 tsp bicarbonate of soda (which I accidentally added instead of baking powder) and resulted in a crumblier version with more bubbles (like honey comb) that I could not press a shape into…still really delicious, perfect for sprinkling on cakes and bakes too!
Why don’t you have a play around and see how yours turns out, it’s a really fun thing to do on a rainy afternoon. If it doesn’t work then crumble it up and enjoy little pieces.
TOP TIP-heat slowly so the sugar doesn’t burn!
Equipment needed
Ladle (stainless steel) - to melt the sugar
Chop stick - to stir the sugar
Baking paper - to pour the mixture on to without it sticking
Spoon or spatular - to scrape the mixture onto the baking paper
Cookie cutter for the shapes (optional..mine melted a little on the first go! So, use stainless steel if you have them)
Ingredients
1 1/2 tbsp caster sugar
1/16 tsp baking powder (or bicarb for crumbly honeycomb)
Method
Measure the sugar into the ladle
Measure the baking powder and have it close by to add to the sugar once it’s melted
Heat the ladle over the hob until the sides of the sugar start to melt (careful not to burn the sugar)
When the sides begin to melt start to stir the sugar with the chop stick until the sugar turns to a liquid
Once you have a liquid, add the baking powder and stir until combined (you’ll notice the colour change slightly)
Pour the liquid onto the baking paper into a circle shape, scraping the sides of the ladle with a spoon, quickly smooth the top of the round liquid
Leave to cool for a few seconds then press your cookie cutter into the sugar, making sure you stop just before the cookie cutter hits the bottom of the sugar candy
Remove the cutter and leave the candy to set and cool completely (this takes a few minutes)
If you want to make more sweets it’s handy to have a bowl of hot water near by to rinse the hardened sugar off the utensils before you begin again.
This gets easier and better the more you make…practice makes perfect with these little sugar sweets!
If you do make this then I hope you love it
Any thoughts or comments?
Leave a message below and I’ll get back to you
Big love, Jen x