This Korean sugar candy is a fun one to make with a lot of history behind it! It originated in Korea as street food for kids as a sweet treat. Personally, I like making it just as much as eating it.
Prepare all ingredients and equipment in advance. Once you start the recipe, it will go quickly. Prepare a baking sheet with parchment paper or a nonstick mat. Measure out ingredients and set them aside. Find something flat i.e. a bottom of a large bowl or the bottom of a cake/pie tin. Pick out your cookie mold and set aside. For this recipe, you can use a pan and spatula but I will be using a large stainless steel ladle and chopstick.
On medium-low heat, hold your ladle over the flame. Pour in your sugar. Once it starts to melt around the sides, mix until it's all melted. You don't want your sugar to burn. If you think it's getting to hot, pull your ladle off the heat and continue to stir until the sugar has melted.
Important: Wait 15 seconds.
Tips for success:
Burning the sugar: This is easy to do and can happen quickly. Keep your heat on low and continue to mix. If you find your sugar isn't 100% dissolved and will burn if you wait, it's okay to add in the baking soda.
Sugar dissolves in water. Heat up a pot of hot water and dip in your ladle and chopstick. It will melt right off.
History of Dalgona:
Kimchimari blog with a different recipe and more history - link
"Dalgona was first created after the Korean War (1950-53). During that time, US Army personnel used to give sweets to children. But their parents were not able to afford those sweets for their kids. So, they made their own version of candy and named it Dalgona. Dalgona sweets are quite similar to large lollipops and they are made in different shapes like heart, star, etc. This candy recipe has now been turned into the popular hot beverage- Dalgona Coffee." From Pinkvilla.
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