Dalgona Recipe: Dalgona, also known as ppopgi (뽑기) in Korea, is a sweet, toffee-like candy made with just two simple ingredients: sugar and baking soda. The magic lies in how these ingredients transform into a light, crisp, and caramel-flavored treat with a honeycomb-like texture. If you’ve ever watched the Netflix series Squid Game, you’ve likely seen Dalgona take center stage in the tense candy-cutting challenge. But long before it became a pop culture phenomenon, Dalgona was a nostalgic snack enjoyed by children all over South Korea.
It’s often made using a ladle or small pan over open flame, then poured onto a flat surface where it’s flattened and imprinted with shapes like stars, hearts, or umbrellas. The goal? Break away the outer candy without cracking the shape. Fun, right?
Aside from being a tasty and interactive treat, Dalgona is loved for its simplicity. It’s cheap, quick to make, and doesn’t require any fancy tools. But don’t be fooled by its minimal ingredient list—perfecting this candy is an art.
Why Did Dalgona Become So Popular?
Let’s be honest—Squid Game gave Dalgona a second life. Millions of viewers worldwide became obsessed with the candy-cutting challenge from the show, sparking a viral Dalgona trend on platforms like TikTok and Instagram. Everyone started trying to make their own version, cut out perfect shapes, and avoid “cracking under pressure.”
But even before the show, Dalgona had a quiet cult following. Korean street vendors often sold them outside schools, offering kids the chance to win another candy for free if they managed to extract the shape cleanly.
Today, Dalgona isn’t just a candy—it’s a cultural icon. Whether you’re diving into it for the nostalgia, the viral challenge, or just your sweet tooth, you’re in for a treat.
History and Origins of Dalgona
Traditional Korean Street Snack
Dalgona has humble beginnings that date back to the 1960s and 70s. In the post-Korean War era, sugar became more accessible, and this affordable sweet emerged as a popular treat for kids. Street vendors, often stationed near schools, would melt sugar over a flame, add a pinch of baking soda, and press it into fun molds. Kids could buy one for a small price and were often challenged to eat around the shape without breaking it. If successful, they’d win another candy or a small toy.
The simplicity of Dalgona made it a favorite across the country. You didn’t need fancy ingredients or even a store—just a bit of sugar, a flame, and something to flatten and stamp the candy. In many ways, it became a symbol of innocence and a shared memory for generations of Koreans.
Dalgona in Modern Pop Culture
Fast forward to today, and Dalgona is now recognized worldwide, thanks to the Netflix sensation Squid Game. Its inclusion in the deadly “Honeycomb Challenge” episode sparked massive global interest. Suddenly, everyone wanted to try making it—or survive cutting it without breaking the shape.
The candy became a viral sensation overnight. Social media was flooded with Dalgona recipe videos, DIY shape-cutting games, and even entire cafés dedicated to the treat. In Korea and beyond, Dalgona-themed items began appearing—from clothing prints to collectible toys.
Dalgona’s rise in pop culture isn’t just a fad. It’s a testament to how a simple, nostalgic treat can capture hearts globally, blending childhood charm with modern-day entertainment.
Ingredients You’ll Need
Basic Two-Ingredient Formula
The beauty of Dalgona lies in its simplicity. Here’s all you need to get started:
- Granulated sugar (2 tablespoons): This is the base of the candy. White sugar works best because it caramelizes evenly and produces that golden color we all love.
- Baking soda (a pinch, about 1/16 teaspoon): This tiny bit of baking soda is key. It reacts with the melted sugar, creating a frothy, honeycomb texture.
That’s it—no butter, no water, no fancy syrups. Just these two pantry staples.
If you’re thinking, “That’s too easy,” well, that’s the catch. While the ingredients are basic, the process demands careful timing and technique. A second too long on the flame, and your sugar burns. Too little baking soda, and you won’t get that iconic airy texture.
Optional Tools and Equipment
To get that perfect Dalgona candy, a few tools can make your life easier:
- Ladle or stainless steel spoon: For melting and mixing.
- Chopstick or skewer: To stir the sugar while it melts.
- Flat, heatproof surface: For pouring and shaping your candy.
- Cookie cutter or metal press: To stamp the candy with fun shapes.
- Non-stick mat or parchment paper: So your candy doesn’t stick.
- Butter or oil (optional): Lightly greasing your tools can prevent sticking.
You don’t need all of these, but having them can help you nail the texture and presentation—especially if you’re planning to impress your friends or post it online.
Preparing for the Recipe
Safety Precautions with Hot Sugar
Hot sugar is no joke. It can reach temperatures above 300°F (150°C) and cause serious burns if not handled properly. This isn’t the time to get distracted scrolling through your phone. Here are a few safety tips to keep in mind:
- Always supervise kids: Dalgona seems like a fun treat for children, but only adults should handle the hot sugar.
- Use metal tools: Plastic will melt and ruin your candy (and possibly your pan).
- Work quickly but carefully: Once the sugar is ready, time is of the essence, but don’t rush and risk burning yourself.
- Avoid moisture: Water can make melted sugar splatter—keep your tools and hands dry.
Dalgona is fun, but safety comes first. One small mistake can lead to big trouble, so stay focused while you cook.
Tips for Best Results
Want to make picture-perfect Dalgona on your first try? Keep these pro tips in mind:
- Use low heat: Don’t rush the melting process; sugar burns fast.
- Stir constantly: This helps sugar melt evenly without scorching.
- Be precise with baking soda: Too much will over-foam the mix; too little and you’ll get a hard, flat candy.
- Grease your stamp and surface: Just a tiny bit of oil prevents sticking without affecting the taste.
- Don’t touch until it sets: Hot sugar is sticky and painful. Let it cool completely before handling.
Mastering Dalgona takes a little practice, but once you get the hang of it, you’ll be turning out Instagram-worthy candies in no time.
Step-by-Step Guide to Making Dalgona
Step 1: Heating the Sugar
To start, grab your stainless steel ladle or a small metal pan. Add 2 tablespoons of granulated sugar into it and place it over low heat. Use a wooden stick, chopstick, or skewer to continuously stir the sugar as it melts. This is a crucial step—sugar can go from golden caramel to bitter char in seconds if you’re not attentive.
As the sugar heats up, it will begin to clump and then slowly melt into a thick, amber-colored syrup. If you notice it getting too dark too fast, lift the ladle slightly off the flame to reduce the heat. Keep stirring to prevent any burning at the edges.
You’ll know it’s ready when the sugar is completely liquefied, smooth, and free of lumps. It should have a beautiful golden-brown color with a slightly glossy sheen. Don’t be tempted to taste it just yet—it’s extremely hot and can burn your skin.
Step 2: Mixing in the Baking Soda
Now comes the science. Once your sugar is melted perfectly, remove the ladle from the heat immediately. Add a pinch of baking soda (roughly 1/16 teaspoon), and stir quickly and thoroughly.
The mixture will foam up instantly. That’s the baking soda reacting with the sugar, creating bubbles that give the candy its signature honeycomb texture. Stir vigorously for 10-15 seconds until the mixture turns a lighter caramel shade and looks aerated and fluffy.
If you overmix, it may harden in the ladle before you pour it. If you under-mix, you’ll have uneven texture. Timing is everything here.
Step 3: Shaping and Pressing the Candy
Quickly pour the foamed sugar mixture onto a flat, heatproof surface (like parchment paper or a non-stick baking mat). Let it sit for 5-10 seconds—just enough to start firming up but still be soft.
Then, using a flat metal press or spatula, gently flatten the candy into a disc about 3-4 inches in diameter. If you press too soon, it will stick. If you wait too long, it won’t flatten evenly.
Once flattened, press your cookie cutter or mold into the center to imprint the shape. Don’t push all the way through—just enough to leave an outline.
Popular shapes include:
- Stars
- Circles
- Umbrellas
- Hearts
Let the shape sit in the candy for 2-3 seconds, then remove it gently.
Step 4: Letting It Cool and Set
After shaping, allow the Dalgona candy to cool completely—this usually takes 5-10 minutes. Don’t try to peel it off too soon, or you might crack it. You’ll know it’s ready when it hardens and easily lifts from the surface.
You’ll notice the texture is crispy and brittle on the outside but still light and airy within. That’s the magic of the baking soda reaction—it gives it that unique crunch when you bite into it.
Place your finished candy on a plate or in a container. If you made several, make sure they’re not stacked on top of each other, as they may stick.
Step 5: Serving and Enjoying
Now comes the best part—enjoying your homemade Dalgona!
You can:
- Eat it straight like traditional Korean candy.
- Try the Squid Game challenge and see if you can cut out the shape without breaking it.
- Crumble it over ice cream or coffee for a sweet crunch.
- Package it in wax paper or cellophane as homemade gifts.
Dalgona is best enjoyed fresh, but it can last up to 2-3 days in an airtight container. Keep it in a cool, dry place—moisture will make it sticky and soggy.
Whether you’re doing it for fun, nostalgia, or your sweet tooth, making Dalgona is a satisfying and addictive process.
Common Mistakes and How to Avoid Them
Overheating Sugar
This is the number one mistake beginners make. When sugar is left over heat for even a few seconds too long, it can quickly turn from delicious caramel to burnt bitterness.
What happens if you overheat sugar?
- It becomes dark brown or black.
- It smells burnt and acrid.
- The texture gets too hard or gritty.
How to prevent it:
- Use low heat throughout the melting process.
- Stir constantly—even heat distribution is key.
- Remove from heat immediately once the sugar melts completely.
If you burn your first batch, don’t stress. Toss it and try again. The learning curve is short but important.
Incorrect Baking Soda Measurement
Adding too much or too little baking soda can ruin your Dalgona. Too much and it foams excessively, making the candy unstable and bitter. Too little, and you won’t get the airy texture—it’ll just be a hard caramel disc.
Tips:
- Use only a pinch (about 1/16 teaspoon).
- Add it off the heat, right after the sugar is fully melted.
- Mix quickly but not aggressively—you want air bubbles, not chaos.
If you see streaks of white or unmixed baking soda in your candy, that’s a sign you didn’t mix well enough. Practice a few times, and you’ll soon get the hang of that perfect foam.
Creative Twists on the Classic Dalgona
Chocolate Dalgona
Yes, it’s possible—and delicious. Simply add a tiny pinch of cocoa powder to the sugar before melting. You’ll get a chocolatey version of the candy with a deeper flavor. Be careful not to add too much, or it will affect the sugar’s ability to melt evenly.
Optional add-ins:
- Cocoa powder (1/8 tsp)
- Instant coffee granules
- A dash of cinnamon
Chocolate Dalgona still uses baking soda to create the airy structure, so you don’t need to change the base recipe. Just mix in your flavoring early and follow the rest of the steps as usual.
Flavored Variations (Vanilla, Coffee, etc.)
Want to get a little fancy? Dalgona is versatile and accepts a range of subtle flavorings:
- Vanilla extract: Add 1-2 drops into the melted sugar before the baking soda.
- Espresso powder: Add a pinch of instant coffee before melting for a subtle mocha vibe.
- Mint or almond extract: Go easy—these are strong and can overpower the caramel flavor.
You can even add colored food powder or edible glitter to the mixture before stamping for a party-ready look. Just avoid adding any water-based ingredients—they can make the sugar seize up.
Dalgona Coffee vs. Dalgona Candy
Key Differences
Dalgona candy and Dalgona coffee may share a name, but they’re very different beasts.
- Dalgona Candy: A traditional Korean street treat made from sugar and baking soda. It’s solid, crunchy, and usually stamped with a shape.
- Dalgona Coffee: A whipped, creamy drink made by whipping instant coffee, sugar, and hot water, then topping it over cold or warm milk.
They both went viral during the pandemic, but their similarities mostly end at their names and textures.
Similarities in Technique and Name
Both recipes involve whipping or aeration—one by chemical reaction (baking soda) and the other by physical agitation (whipping coffee). The foaminess and light texture connect the two, and that’s where the name overlap makes sense.
So next time you’re sipping a fluffy Dalgona coffee, why not pair it with a homemade Dalgona candy disc for the full experience?
Fun Dalgona Challenges You Can Try
The Shape-Cutting Game
If you’ve watched Squid Game, you know this isn’t just candy—it’s a full-blown test of nerves and precision. The traditional Dalgona challenge involves using a needle or toothpick to carve out the stamped shape in the candy without breaking it. Sounds simple, right? Think again.
Here’s how to play the Dalgona Challenge at home:
- Prepare multiple Dalgona candies with different shapes (star, umbrella, circle, etc.).
- Each person picks one randomly.
- Using a needle, toothpick, or pin, try to carve out the shape without cracking the candy.
- The winner is the one who cleanly extracts the shape—or gets the farthest without breaking it.
To make it more fun:
- Add a time limit (e.g., 2 minutes).
- Use more complex shapes.
- Offer a prize for the winner or a fun dare for the loser.
It’s a simple but exhilarating game that kids and adults alike can enjoy. It turns a cooking session into an interactive experience, perfect for parties, family nights, or classroom activities.
Hosting a Dalgona Candy Party
Why not turn your Dalgona fun into a full-blown themed party?
Here’s what you’ll need:
- A Dalgona-making station (with ladles, sugar, baking soda, and all safety tools).
- Shape molds or cookie cutters.
- A challenge area with needles or toothpicks for cutting.
- Printed scorecards to keep track of wins.
- Korean snacks, music, and decorations to set the vibe.
Bonus tip: You can even make it a competition like a cooking show—judge the candy on appearance, precision of stamping, and who carves out the best shape.
These DIY Dalgona parties are perfect for birthdays, team-building events, or sleepovers. They’re cheap, fun, and unforgettable.
Dalgona for Kids
Supervised Cooking
Dalgona candy is a huge hit with kids, but due to the high temperatures involved, adult supervision is absolutely necessary. Children should never be allowed to handle melted sugar alone.
Here’s how you can get them involved safely:
- Let them choose their cookie cutter shapes.
- Assign roles like timekeeper, shape-stamper, or judge for the challenge.
- Once the candy is cooled, they can help package or decorate it with edible glitter or colored sugar.
To teach them a bit of science while you’re at it, explain how baking soda reacts with the hot sugar to create carbon dioxide bubbles, which puff up the candy—like a science experiment you can eat!
Making It a Fun Learning Experience
Dalgona is a great way to sneak in some education during playtime. Here are a few learning takeaways for children:
- Math: Measuring ingredients accurately.
- Science: Observing chemical reactions.
- Art: Designing and pressing shapes.
- Motor Skills: Using tools for carving shapes carefully.
Add a story session about the history of Dalgona and its Korean roots, and you’ve got a culturally enriching, interactive, and educational activity rolled into one delicious treat.
You can even challenge older kids to make their own batch (with help) and present it as part of a school project or cultural show-and-tell.
Nutritional Information
Calorie Count and Sugar Content
Dalgona may be delightful, but let’s not kid ourselves—it’s pure sugar. While one candy disc is relatively small, it’s still calorie-dense and not something you’d want to binge on every day.
Approximate nutrition per piece (1 serving):
| Nutrient | Amount |
|---|---|
| Calories | 70-90 kcal |
| Sugar | 15-18 grams |
| Fat | 0 grams |
| Protein | 0 grams |
| Sodium | Trace (from baking soda) |
Since the only ingredients are sugar and a pinch of baking soda, you’re basically consuming simple carbohydrates, which offer a quick energy boost but little nutritional value.
Enjoy it as a treat, not a staple.
Healthier Alternatives
Want a slightly healthier twist? Try these:
- Use coconut sugar or organic cane sugar for a less processed option.
- Add a pinch of cinnamon or cocoa to balance the sweetness.
- Pair with unsweetened drinks like tea or black coffee to cut the sugar impact.
If you’re on a strict diet or managing conditions like diabetes, it’s best to enjoy Dalgona as an occasional indulgence.
Cleaning Up After Making Dalgona
How to Clean Melted Sugar Residue
Anyone who has worked with melted sugar knows it can be a real pain to clean. Once it hardens, it sticks to every surface like glue. But don’t worry—there’s a trick to it.
Here’s how to clean up easily:
- Don’t scrape it—you’ll scratch your pans and tools.
- Soak the ladle or utensils in boiling hot water. The sugar will dissolve in a few minutes.
- Use a sponge or cloth to wipe off any residue after soaking.
- For stubborn spots, sprinkle a little baking soda on your sponge for added scrubbing power.
Avoid using cold water on hot sugar—it’ll harden instantly and become even harder to clean.
Keeping Your Utensils Safe
Always use metal or heat-resistant silicone tools when working with melted sugar. Avoid plastic—no matter how tough it claims to be. Sugar gets incredibly hot and can melt or warp plastic easily.
Also, don’t use non-stick coated pans or ladles for melting sugar—direct heat may damage the coating. Instead, go for stainless steel or cast iron.
After use, clean everything thoroughly and dry well to prevent any rust or stickiness the next time you want to make candy.
Storing Your Dalgona Candy
Best Storage Methods
Dalgona is very sensitive to humidity. If left out in the open, it becomes sticky and soft. To keep it crispy:
- Store in an airtight container.
- Use wax paper or parchment between layers to prevent sticking.
- Keep in a cool, dry place—not the fridge, which adds moisture.
You can also vacuum-seal it or use zip-lock bags with desiccant packs for longer storage.
If you’re gifting it, wrap it in cellophane or food-safe wrap and include a note saying “best enjoyed within 48 hours.”
Shelf Life and Freshness Tips
Dalgona is best when fresh, ideally within 1-2 days of making. After that, it can start absorbing moisture from the air and lose its crisp texture.
You can refresh slightly softened Dalgona by placing it in an oven at 150°F (65°C) for 5-10 minutes, but be cautious—it can burn quickly.
Still, nothing beats the satisfying crunch of freshly made Dalgona. So if you can, make it in small batches and enjoy it right away.
FAQs about Dalgona Recipe
1. Can I Make Dalgona Without Baking Soda?
Technically, yes—but it won’t be true Dalgona. Baking soda is what causes the melted sugar to foam and gives it the light, honeycomb texture. Without it, you’ll just have a hard caramel disc. Still tasty, but not the same experience.
If you’re out of baking soda, it’s best to wait until you have some rather than trying substitutes. Baking powder doesn’t produce the same chemical reaction and can leave a bitter aftertaste.
2. What If My Candy Burns?
If your sugar turns black, smells bitter, or starts smoking, it’s definitely burnt. Don’t try to save it—it’ll taste awful. Throw it away, clean your ladle, and try again.
Here’s how to avoid it next time:
- Use low heat.
- Stir constantly.
- Remove the sugar from the flame as soon as it’s fully melted and golden.
Don’t multitask while making Dalgona—every second counts when sugar is involved.
3. Is Dalgona Safe for Kids to Make?
Yes, but only with adult supervision. The sugar gets extremely hot and can cause serious burns. Kids can help with non-heated parts—like choosing shapes, stamping the candy, or playing the cutting game once it’s cooled.
Make it a team activity: adults handle the heat, kids handle the fun. It’s a great way to bond and teach basic kitchen safety and cooking skills.
4. How Do I Make Dalgona Crunchier?
The crunchiness depends on a few factors:
- Proper aeration: Stir in the baking soda quickly and thoroughly to ensure bubbles form.
- Cooling time: Let it set fully before eating. Warm candy can feel chewy or soft.
- Storage: Keep in an airtight container to prevent it from absorbing moisture.
Also, avoid overmixing, which can cause the candy to collapse and lose its light structure.
5. Can I Use a Microwave Instead?
It’s possible, but tricky. Microwaves heat unevenly, and sugar can easily burn or crystallize. If you want to try it:
- Add sugar to a microwave-safe bowl.
- Heat in 10-second intervals, stirring each time.
- Once melted, add baking soda and stir fast.
Use extreme caution—microwaved sugar gets just as hot as on the stovetop and can bubble over or splatter. Overall, stovetop is safer and more reliable for Dalgona.
Conclusion
The best part? You don’t need a culinary degree or a high-end kitchen to make it. With just a spoonful of sugar, a pinch of baking soda, and a bit of patience, you can whip up a batch of nostalgic, crunchy joy right at home. From choosing the right tools to mastering the perfect foam, each step in making Dalgona is as much about the experience as it is about the result.
And it doesn’t stop at candy—you can turn Dalgona-making into a game, a learning session for kids, or a themed party with friends. Add a twist with cocoa or coffee, challenge yourself with cookie cutter shapes, or simply enjoy it the traditional way—crunchy, sweet, and wonderfully simple.
So the next time you’re in the mood for something sweet, creative, and a little bit nostalgic, skip the store and reach for your sugar jar. Dalgona is calling.
