Dalgona Candy (Ppopgi)
Published Oct. 13, 2021
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- A pinch of baking soda
- Vegetable oil, for greasing
- 1heaping tablespoon granulated sugar
Nutritional analysis per serving (1 servings)
49 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 12 grams carbohydrates; 0 grams dietary fiber; 12 grams sugars; 0 grams protein; 79 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
The candy sets quickly, so have everything ready: Set the baking soda, a sheet of parchment paper, a small skillet and a 3-inch metal cookie cutter (any shape) on a heatproof work surface next to the stove. Rub a thin sheen of oil on half of the paper.
- Step 2
Place the sugar in a metal ladle and gently wave over a medium-low flame on a gas stove until the sugar melts all around the edges, 2 to 3 minutes. Slowly and continuously stir the sugar with a wooden or metal chopstick until any lumps have dissolved, 1 to 2 minutes. You want the sugar to melt very slowly and not darken past gold, so move the ladle away from the heat or lower the heat as needed. (If you don’t have a ladle, see Tip.)
- Step 3
Turn off the heat and add the baking soda. Quickly stir until evenly incorporated, then immediately pour onto the ungreased side of the parchment in a round. Fold the oiled side over the round, flatten with the skillet, uncover and press the cookie cutter in the center. Cool completely.
- You can make this with a small saucepan or skillet instead: Shake the sugar into an even layer across the bottom. Set over medium-low heat and melt without stirring until liquid, 1 to 2 minutes. Gently stir until very pale gold, then turn off the heat, add the baking soda and stir until evenly incorporated. Proceed as above to flatten and cut.
Private Notes
Comments
One key ingredient is missing here. No one actually disclose this in English media. You need to dip the metal ladle into a bowl of water before cooking Dalgona. This process will avoid burning it. You don't have to be too careful if the metal ladle get watered before cooking. My learning from 30 years before when cooking Dalgona when 2nd grader in South Korea.
I intend to add a tiny bit of instant coffee powder to this, because I love coffee-toffee and Coffee Crunch Cake (from Blum's in San Francisco, in my youth).
I have done this 20+ times for my kids and have learned a few things. First, it burns EXTREMELY quickly after you add the baking soda. You need to get it away from the fire and stir extremely fast. Second, I do a double batch with 3 Tbs sugar and 1/8 teaspoon baking soda (from a korean site). Works great Third, a bacon press works really well for a flattener; you dont want to flatten completely out because it kills the texture. Rather, you want to "moosh" it to flatten it
Anyone having a Halloween party this year should have a Squid Game theme & give this to your guests and have a mini competition to cut out the shapes to win a little piggy bank full of dimes or few dollar bills, or a bag of candy. It would be pretty ridiculous
I often use brown sugar because I like the slightly bitter taste and crunch to it. Is a bit more of an "adult" flavor. You can also add a 1/4 tsp vanilla.
Super easy recipe, just be careful punching out the shapes as they can easily break. You can lick the back of the ppopgi if you are pressed for time.
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