[Squid Game] Dalgona Candy (failproof) by a Korean pastry chef

Dalgona challenge included

by Hanbit Cho
[Squid Game] Dalgona Candy (failproof)

[Squid Game] Dalgona Candy (failproof) is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

I’m Korean and I’m a pastry chef. Thus, I should be the master of making Dalgona Candy. Except I’m not….it took me more than a hundred dalgona candies to get the hang of how to make this right.

Dalgona candy is a nostalgic snack similar to honeycomb toffee that’s been around for decades in Korea. My parents enjoyed it when they were young, and so did I. It’s commonly sold by street vendors and because you only need two ingredients, you can definitely make this at home – except that you need the right technique!

Recipe video


Let us know what you think of today’s [Squid Game] Dalgona Candy (failproof) tips, tricks, and hacks!

Time for Dalgona Challenge! Well, you need to make the dalgona candy first.


  • Q1. How much sugar should I use?
  • A1. Around 20~25g for a regular kitchen ladle, and 25~30g if you are using a dalgona kit.
  • Q2. My dalgona is bitter, why?
  • A2. You’ve gone too far with the caramelization. Add in the baking soda as soon as the sugar has melted, and don’t stir if for too long.
  • Q3. How much baking soda should I add?
  • A3. A pinch. I’ve tried measuring this and it’s very difficult as it’s in the region of 0~0.2g.
  • Q4. What if I don’t have a press?
  • A4. You can grease the bottom of a flat-bottomed glass/cup and use it.
  • Q5. My press doesn’t come off. It sticks to the molten dalgona.
  • A5. This is the most common issue. If the temperature of the molten dalgona is too hot, then

your press would stick. If the temp is too low, then it’ll be too hard to press! This is down to experience. One tip is to take your press and just ever so slightly touch the side of the molten dalgona to test it – if it sticks then wait for a few seconds before going ahead.

Dalgona Candy

Sugar (white sugar) 25~30g
Baking Soda – a pinch

  1. Melt the sugar on low heat.
  2. Once all the sugar has melted and you see a light brown (amber color) add a pinch of baking soda.
  3. Stir it well.
  4. Pour it onto parchment paper/oil greased dish/silicon mat.
  5. Wait for a few seconds (this really depends on the temp. of the molten dalgona, room temp etc) and press it down with a press.

How to store/Shelf life

Dalgona candy is not meant to be left outside for days – not because it goes off (it won’t) but because it’ll become sticky very quickly, especially in humid conditions. It’s easy & quick to make a dalgona candy, so just make enough to be eaten within a few hours! It you must store it, then store it in the freezer for weeks. (although it’ll become sticky when it comes out of the freezer)

Guidelines (Troubleshooting)

  1. Grease the bottom of your press with oil.
  2. Melt the sugar evenly.
  3. Once the sugar has melted, don’t try and turn it into a proper caramel (dark brown caramel). By then, it would be too late. Just add the baking soda when you see a light brown color.
  4. Stir the baking soda well – you don’t want unmixed baking soda.
  5. Mix/stir the baking soda off the flame, as you don’t want heat being applied that may cause over caramelization.
  6. Give a few seconds before pressing it down.

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