Buy all ingredients right below the recipe
Ingredients
- 2 tbsp Refined Sugar
Pantry
- 1 pinch Baking Soda
Preparation
- 1Place the sugar in a small pan or a stainless steel ladle. Heat slowly over medium heat until the sugar melts and turns into a liquid, amber-colored caramel. Stir constantly to prevent burning.
- 2Once the sugar is completely melted, remove the pan from the heat. Add a pinch of baking soda and stir vigorously immediately. The mixture will begin to foam and become lighter and airier.
- 3Immediately pour the foamy mixture onto parchment paper or a silicone mat. Carefully press flat with the bottom of an oiled glass or a metal plate.
- 4If desired, press a pattern into the center with a cookie cutter (e.g., star or heart) while the mixture is still soft. Do not press all the way through.
- 5Allow the Dalgona candies to harden completely at room temperature. This only takes a few minutes. Then carefully remove from the paper and enjoy.
Tip
Use a stainless steel ladle if you only want to make a single candy – this is the traditional Korean method.
Make sure to add the baking soda only after the sugar has completely melted to avoid lumps.
Knuspr-Küche
Tipp: Reibe die Ausstechform vorher mit etwas neutralem Öl ein, damit sie nicht am warmen Karamell kleben bleibt. So erhältst du ein perfektes Muster!