Make Korean Dalgona candy at home with just sugar and baking soda. This simple, nostalgic treat—also called ppopgi—has a honeycomb-toffee texture and is traditionally made in a soup ladle. Follow these clear steps and tips to recreate the popular Squid Game candy safely and successfully.
What is Dalgona?
Dalgona, historically known as ppopgi, is a classic Korean sugar candy made with only granulated sugar and a pinch of baking soda. When heated and aerated with baking soda, the sugar expands into a light, brittle toffee with a delicate crunch. What makes dalgona memorable is the comforting, hands-on preparation—melting sugar in a ladle and pressing it flat to stamp shapes into the surface.
Many Koreans remember making ppopgi as children in the 1970s and 1980s. The candy gained renewed global interest after its appearance on the Netflix show Squid Game, sparking the viral #dalgonachallenge on social media. It’s an easy, fun project that connects food, culture, and play.
Dalgona vs. Ppopgi
Although the terms are often used interchangeably today, there is a subtle difference: classic ppopgi is made with plain sugar, while modern commercial dalgona sometimes uses glucose solids, which change the texture slightly. For clarity and because of current usage, this recipe refers to the treat as dalgona.
Note: This recipe makes dalgona candy, not the whipped dalgona coffee trend.
Dalgona challenge
The Dalgona challenge involves carefully removing the excess candy and keeping the stamped shape intact—an entertaining test of patience and steady hands. It’s easy to host at home: make several candies with different shapes and compete or simply enjoy the nostalgic process of stamping designs into caramelized sugar.
Tools and ingredients you’ll need
Most of the equipment is inexpensive or can be improvised. For best results, use a silicone mat or parchment to prevent sticking and a hotteok press or flat-bottomed tool to flatten the candy.
- Ladle – a simple, inexpensive ladle works best; reserve nice cookware for other uses.
- Wooden chopsticks or a small spoon – for stirring the sugar.
- Hotteok press or a flat-bottom tool – to flatten the candy.
- Sugar – use regular granulated sugar.
- Baking soda – do not substitute with baking powder; use true baking soda (sodium bicarbonate).
- Cookie cutters – small, simple shapes are easiest to release.
- Silicone mat or parchment paper – to pour and cool the candy without sticking.
How to make Dalgona candy
Step 1: Place 1 1/2 tablespoons of granulated sugar in a ladle over medium-low to low heat. Once the sugar begins to melt at the edges, stir gently with wooden chopsticks or a spoon to encourage even melting.
Step 2: Stir until the sugar is fully melted and turns a light amber color. If it browns or smokes, lower the heat. The goal is a clear, light caramel—not a bitter, burnt flavor.
Step 3: Remove the ladle from the heat and immediately add a very small pinch of baking soda (about 1/16 teaspoon). Stir quickly and thoroughly; the mixture will foam and lighten in color as it aerates.
Step 4: Pour the aerated sugar onto a silicone mat or parchment paper and press gently with a hotteok press or the flat bottom of a small pan to form a thin disk.
Step 5: While the candy is still warm and pliable, press a cookie cutter into the surface to make an indentation. Let the candy cool completely, then slide a spatula underneath and lift it from the mat.
Recipe success tips
- Caramelize sugar over medium-low to low heat to prevent burning and ensure even melting.
- Always remove the ladle from the heat before adding baking soda to avoid excess bubbling.
- Use only a very small amount of baking soda. Too much causes excessive foaming, a bitter taste, and sticking to tools.
Watch the dalgona recipe video (full version)
Ways to enjoy Korean sugar candy
- Eat dalgona on its own as a sweet, crunchy snack.
- Use broken pieces as a garnish for ice cream, cupcakes, or cakes.
- Add a small shard to hot drinks like tea or coffee for extra sweetness.
- Crush and sprinkle over popcorn or other snacks for a sweet, crunchy twist.
- Share with friends and family and enjoy the nostalgic fun of the dalgona game.
Proper storage instructions
Allow dalgona to cool completely, then store in an airtight bag or container at room temperature. Properly stored, it will keep for up to three days. In humid climates the candy can absorb moisture and become sticky, so store in a cool, dry place.
5-Minute Dalgona Candy
Ingredients
- 1 1/2 tbsp sugar
- 1 pinch about 1/16 tsp baking soda
Equipment
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ladle
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hotteok press
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silicon mat
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cookie cutter
Instructions
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Put 1 1/2 tablespoons of sugar in a ladle over medium-low to low heat. When the sugar starts melting around the edge, stir with a wooden chopstick.
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Continue to stir the sugar until it melts and caramelizes. If the sugar burns too quickly, reduce the heat. Once all the sugar has melted, it should have a light caramel color.
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Remove the ladle from heat, and add a pinch of baking soda. Keep stirring until well mixed.
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Pour the sugar mix on a silicon mat and press gently with a hotteok press to flatten. Using a cookie cutter, quickly press down to create an indentation on the surface of the candy. Allow the candy to cool, and then lift it up with a spatula.
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To store the dalgona candy, once cooled, place them in an airtight zip bag and keep them on the counter for up to 3 days. However, if the climate is humid, your dalgona candy may become sticky.
Notes
- After the candy cools, break away the outer edges and try to free the stamped shape without cracking it.
- Use crumbled dalgona as an ice cream or dessert topping for a crunchy contrast.