Squid Game dalgona candy (ppopgi)
The crisp stamped sugar candy seen in Squid Game. Make three small dalgona candies one at a time with sugar, a little baking soda and ordinary kitchen tools.
AI-generated cooking illustrations. Follow the written quantities and instructions.
Ingredients
3 servings
Everyday kitchen measurements
For 3 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Essential
Use 2 tablespoons for each candy. Brown sugar browns too quickly here and will not give the same pale honeycomb look.
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Essential
Baking powder is not a substitute. Use only a tiny pinch each time; too much makes the candy bitter and foamy.
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Optional
Lightly grease the tray and press. If you have a nonstick silicone mat, you can leave out the oil.
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Optional
Use only if the candy sticks to your tray or cutter. Do not add it to the melted sugar.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Set a heatproof tray or silicone mat on a stable counter. Very lightly grease the tray and the flat base of a metal measuring cup, or use a nonstick mat. Put a small star or circle cookie cutter nearby; do not touch melted sugar with your fingers.
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Step 2
Put 2 level tablespoons white sugar in a small metal ladle or heavy little pan. Hold it over low heat and stir continuously with a wooden chopstick or spoon until all the grains melt to a clear light amber liquid; take it off the heat before it turns dark brown.
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Step 3
Immediately stir in one tiny pinch of baking soda for 3 to 5 seconds. The sugar will foam and turn pale caramel. Do not add more soda or wait: the mixture sets quickly.
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Step 4
Pour the foamy sugar onto the prepared tray in one small round puddle. Wait about 5 to 10 seconds until it stops spreading, then gently press it flat with the greased cup base for just a second. Lift the press straight up.
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Step 5
While the candy is still warm but no longer runny, press the star or circle cutter lightly into its center without cutting all the way through. Lift the cutter straight up and let the candy cool completely for about 5 minutes.
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Step 6
Lift the cool candy from the tray and repeat steps 2 to 5 twice more with the remaining sugar and soda. Serve as crisp sweets or try to break out the stamped shapes. Let children handle only fully cooled candy; molten sugar can cause serious burns.
Finished dish
A level tablespoon is 15 ml and a teaspoon is 5 ml. Work one candy at a time because hot sugar hardens within seconds. An adult should cook and pour the sugar. The star or circle cutter is a tool, not an ingredient.