Dalgona Candy (Squid Game Honeycomb)

Ingredients

3 tablespoons sugar

Pinch bicarbonate of soda

Neutral oil, for greasing parchment

PREPARATION

Method

1. Lightly grease two sheets of parchment paper and set aside.

COOKING

2. Place the sugar in a small saucepan over a low heat and allow it to melt slowly.

3. Stir gently with a chopstick or skewer as the sugar melts and turns into a light amber caramel.

4. Remove the pan from the heat and quickly stir in a small pinch of bicarbonate of soda until the mixture foams and becomes pale and airy.

5. Immediately spoon small portions of the mixture onto the greased parchment.

6. Place another sheet of greased parchment over the top and press gently with a flat object to form thin discs.

7. When the candy has cooled slightly but is still warm, press a cookie cutter or stamp lightly into the centre to create a shape.

8. Allow the candy to cool completely until crisp and hardened.

9. Carefully remove from the parchment and serve.

School of Wok Tips

• Keep the heat low when melting sugar to prevent burning.

• Work quickly once the bicarbonate is added, as the mixture sets fast.

• Do not touch hot caramel as it can cause serious burns.

FAQs

What gives dalgona candy its honeycomb texture?

A pinch of bicarbonate of soda reacts with the hot caramel, creating bubbles that form the airy honeycomb structure.

Why must the sugar be melted slowly?

Slow melting ensures the caramel stays light in colour and avoids a bitter burnt flavour.

Can dalgona candy be stored?

Yes, store in an airtight container at room temperature for up to a few days to keep it crisp.