The Ultimate Guide to Making Dalgona Candy at Home: Basic Recipe and 35 Foolproof Tips

Originating in Korea, the traditional sweet “dalgona candy” became popular at Seoul street stalls in the 1950s and is now attracting attention around the world. Especially after the memorable scene in episode 4 of the Netflix series Squid Game, posts tagged “#dalgonacandy” on social media have surpassed millions, and more and more people are eager to try making it at home.

However, there are plenty of voices asking, “Can you really make it with just sugar and baking soda?” or, “I tried once, but it burned and failed…” Even though the recipe looks simple, there are plenty of little tricks—like temperature control, the amount of baking soda, and timing the pressing—that make all the difference.

In this article, we’ll explain everything with real-world examples and thorough data: from the golden ratio recipe of 20g white sugar + 0.2g baking soda, to time-saving techniques using a frying pan or microwave that take just 5 minutes, to the rules of the shape-cutting game. We also cover common failure patterns like “the shape breaks” or “it won’t puff up,” and include pro-level fixes you can try right away.

Whether you want to enjoy an authentic dalgona experience with family and friends, or you’ve never succeeded even once, rest assured. The more you read, the more your questions and worries will be resolved, one by one.

Complete Guide to Dalgona Candy: Essential Knowledge and History for Making It Easily at Home

Origins of Dalgona Candy and Its Place in Korean Street Food

Dalgona candy was born in Korea in the 1950s and has long been cherished as a symbol of traditional street stall culture. In Korean, “dalgona” means something like “sweet foam,” and locally, it’s also called “ppopgi.” At street stalls, artisans heat sugar on the spot, add baking soda, and create that unique crispy texture—playing the shape-cutting game is a classic part of the experience. For children, this game is a special treat, and there’s even a local rule that if you win, you get another piece. Even today, it stands as an iconic street food in Korea, evoking both nostalgia and a playful spirit as a traditional sweet.

How Squid Game Sparked a Worldwide Craze

Dalgona candy made a striking appearance in episode 4 of the Netflix series Squid Game, catapulting its name to worldwide fame. The scene where failing the shape-cutting challenge results in a severe penalty left a big impression, and viewers everywhere rushed to recreate it. On TikTok and Instagram, the “#dalgonachallenge” hashtag has been used millions of times, with homemade videos and stories of both success and failure becoming a global social media trend. Google Trends also saw a spike in searches for terms like “how to make dalgona candy,” and these days, dalgona has grown into a treat enjoyed in homes not only in Korea, but all around the world.

Dalgona Candy vs. Japanese Karumeyaki and British Honeycomb Candy

Dalgona candy is often compared to Japan’s karumeyaki and Britain’s honeycomb candy (honeycomb toffee), but there are differences in their ingredients, preparation, and texture.

Item	Dalgona Candy	Karumeyaki	Honeycomb Candy
Main Ingredients	Sugar, baking soda	Sugar, baking soda	Sugar, syrup, baking soda
Foaming Reaction	CO₂ from heated baking soda	Heated baking soda	Chemical reaction of syrup and baking soda
Texture	Crispy and thin	Fluffy and thick	Crunchy and thick
Shape-Cutting Game	Yes	No	No

The common mechanism is that adding baking soda causes sugar to foam, creating bubbles inside. Dalgona candy is distinctive for being thin and suitable for cutting shapes. Karumeyaki is made thicker and softer by incorporating more air, while honeycomb candy uses syrup to create a crunchy, robust texture. By understanding these differences, you can enjoy your ideal texture and shape-cutting experience at home.

Essential Ingredients and Substitutes for Dalgona Candy: Can You Make It Without Baking Soda?

To make dalgona candy at home, it’s important to choose the right basic ingredients and tools. The standard recipe calls for white sugar and baking soda, but knowing alternative ingredients and tools can help prevent failures. We’ll explain everything in detail below.

Detailed Look at the Basic Ingredients: Amounts by Sugar Type and the Role of Baking Soda – Standard Recipe with 20g White Sugar + 0.2g Baking Soda, Adjustments for Brown Sugar or Sanonto

The basic ingredients for dalgona candy are 20g of white sugar and 0.2g of baking soda. White sugar melts easily and gives you the ideal bubbles and texture. If you use brown sugar or light brown sugar, use the same amount. However, brown sugar contains more moisture, making it prone to burning during heating and resulting in weaker bubbling. Light brown sugar adds richness but will also make the color darker, so keep that in mind. Baking soda releases carbon dioxide when heated, creating dalgona’s signature crunchy texture. If you use too much, it will become bitter, so sticking to the recommended amount is key to success.

Type of Sugar	Recommended Amount	Characteristics
White sugar	20g	Ideal bubbling and color
Brown sugar	20g	Rich flavor, weaker bubbling
Light brown sugar	20g	Stronger richness and color

Low-Carb & Vegan Substitute Sugars and Amounts – Using Lakanto S or Coconut Sugar, Changes in Taste & Bubbling

If you want to reduce sugar or make it vegan, you can use alternative sweeteners like Lakanto S or coconut sugar. Because of its properties, Lakanto S doesn’t melt easily when heated and produces weaker bubbles, so using a little more than regular sugar is the trick. Coconut sugar adds a distinctive flavor and a darker color, but its bubbling power is also slightly less. Understand the differences with each substitute and adjust to your liking.

Substitute Sugar	Recommended Amount	Bubbling Power	Flavor Characteristics
Lakanto S	23g	Weak	Clean, light sweetness
Coconut sugar	20g	Slightly weak	Toasty, aromatic flavor

Substituting Baking Soda with Baking Powder – Ratio When Using Baking Powder (1.5x Baking Soda), Scientific Reason for Risk of Failure

If you don’t have baking soda, you can substitute with baking powder. However, since baking powder has less leavening power than baking soda, use 1.5 times the standard amount (about 0.3g). But, because baking powder contains acidic components, it may not foam sufficiently when heated, or leave a bitter aftertaste. The bubbles tend to be smaller and the texture a bit firmer, so using baking soda whenever possible is recommended. Also, note that the result may vary depending on the type of baking powder.

Tools and Substitutes: Household Items Are OK – Using Plastic Wrap or Aluminum Foil if You Don’t Have Parchment, DIY Mold Tools

For making dalgona candy, parchment paper and a metal spatula are standard, but you can use substitutes. If you don’t have parchment, lightly oiling plastic wrap or aluminum foil will prevent sticking. Cookie cutters are handy for shaping, but you can also make your own by cutting a plastic bottle cap or a straw. For pressing, the bottom of a flat glass or a small plate works just fine. Being able to easily try this with things you have at home is part of dalgona candy’s appeal.

Tool	Substitute	Usage Tips
Parchment paper	Aluminum foil, plastic wrap	Oil prevents sticking
Mold cutter	Bottle cap, straw	Cut to desired shape
Pressing tool	Bottom of glass, small plate	Makes even thickness

Standard Dalgona Candy Recipe: Step-by-Step for Zero Failures

Basic Method Using Frying Pan or Pot (Ready in 5 Minutes) – Low-Heat Melting → Add Baking Soda → Immediate Press Timing, Temperature Guide (150-160℃)

The traditional Korean sweet, dalgona candy, can be made easily with just sugar and baking soda. When using a frying pan or pot, melting the sugar slowly over low heat is key to success. Aim for 150-160℃; when it turns a light amber color, add the baking soda. Once you add the baking soda, mix quickly to let it foam, then immediately pour onto parchment paper and press flat. The ideal thickness is about 3mm. After pressing in your mold, let it cool for about a minute—and you’re done.

Basic Steps:

1. Put sugar in a frying pan and melt over low heat
2. When the sugar is evenly melted, turn off the heat and add the baking soda
3. Mix well and quickly pour onto a sheet
4. Press flat with the bottom of a glass or plate and press in the mold
5. Let cool for 1 minute and it’s done

Ingredient Amounts for Different Sizes: Single Serving, Large Plate, Mini for Kids – Scaling Up: 30g Sugar for Large (10cm), 10g for Small (5cm)

You can adjust the amounts depending on the size of your dalgona candy. Refer to the table below.

Size	Sugar	Baking Soda	Approximate Diameter
Standard (1 serving)	15g	a pinch	about 7cm
Large	30g	2 pinches	about 10cm
Mini for kids	10g	a small amount	about 5cm

Points:

• If you use more sugar, the mixture will foam more easily, so go easy on the baking soda.
• If you tend to make mistakes, start by practicing with a smaller size.

Microwave Version: Quick, No-Stove Method—Heat in Heatproof Container at 500W for 1 Minute, Mix in Baking Soda, Cover with Plastic Wrap to Promote Foaming

With a microwave, you can make this quickly and safely without using fire. Put the sugar in a heatproof container and heat at 500W for 1 minute. Take it out, add the baking soda, and mix well to make it foam. Cover with plastic wrap and heat for another 30 seconds to help it rise even more beautifully. Then pour it onto a sheet of parchment paper, spread it out, cut out shapes, and let it cool to finish.

Steps for the Microwave Version:

1. Put sugar in a heatproof bowl and heat at 500W for 1 minute
2. Add baking soda and mix quickly
3. Cover with plastic wrap and heat for an additional 30 seconds
4. Pour onto a sheet, spread, and cut out shapes
5. Let cool for 1 minute and it’s done

Preventing Microwave Failures: Adjusting Heating Time and Choosing Containers—Adjust for 200W/600W Models and Use Deep Dishes to Prevent Overflow

When heating in a microwave, you need to adjust the time depending on the wattage. The standard is 1 minute at 500W, but for 200W, heat for 1 minute 30 seconds, and for 600W, shorten to 40–50 seconds. Overheating will burn the sugar, so be sure to check midway.

Points to Prevent Failure:

• Use a deep heatproof container to prevent overflow from foaming
• Take it out once during heating, mix, and reheat for an even finish
• Lightly oil the bottom of the container for easier removal

After heating, the container will be very hot, so be careful not to burn yourself while working.

Complete Troubleshooting for Dalgona Candy: Common Mistakes and Pro Fixes

Causes of Burning or Bitterness and Controlling the Heat—Why Medium Heat Is a No-Go (Over-Caramelization), Cooling with a Wet Cloth

The most common failure when making dalgona candy is excessive burning or bitterness. Heating at medium or higher heat causes the sugar to caramelize too quickly, leading to bitterness and burning. Always set the heat to low or medium-low and keep stirring so the sugar melts slowly. If it gets overheated, immediately cool the ladle or pan bottom on a wet cloth to quickly lower the temperature and prevent overcooking. Check the table below for the relationship between heating, flavor, and color.

Heating Level	Sugar Color	Finished Flavor	Ideal Level
Low heat	Light amber	Mild	◎
Medium heat	Dark amber	Slightly bitter	△
High heat	Burnt brown	Strongly bitter	×

To avoid failure, keep heating time within 2 minutes and watch the color change closely.

If It Won’t Rise or Harden: Baking Soda Amount and Mixing Method—Avoiding Lumps from Too Much Soda, Quick Mixing Within 10 Seconds

If the candy doesn’t rise enough or won’t harden, it’s usually due to the amount of baking soda and how it’s mixed. Too much baking soda will cause excessive bubbling and lumps, while too little results in poor foaming and a thin finish. The guideline is 1/16 teaspoon (2 pinches) of baking soda per 2 tablespoons of sugar. Add the baking soda right after removing from heat and mix the whole thing quickly and evenly within 10 seconds. If you’re slow here, separation occurs and the surface won’t be smooth.

• Appropriate baking soda amount: Stick to a small amount (if too much, it will be bitter and lumpy)
• Mixing time: Mix quickly within 10 seconds
• Finished result: Even bubbles, golden color

By following these steps, you’ll get dalgona candy with the ideal texture and appearance.

Timing and Pressure for Cutting Shapes Without Cracking—Wait 15 Seconds Until It’s Cool Enough to Touch, Angle When Using a Cup

If the candy cracks when you cut out shapes, it’s due to mistiming or pressing too hard. After pouring the mixture, don’t press the cutter in immediately; wait about 15 seconds until it’s not too hot to touch with your finger. Cooling allows the surface to set and makes it less likely to crack. When pressing, push the cup or mold straight down vertically and apply even pressure across the whole surface. Pressing too hard will make it crack easily, so the best timing is when the surface has just started to harden.

• Cooling before removing from the mold: Wait 15 seconds
• Pressing tip: Gently press down vertically
• To prevent cracking: Check surface temperature and thickness as you work

By keeping these timing tips and tricks in mind at each step, you’ll greatly improve your chances of success with the dalgona candy challenge.

Dalgona Candy Arrangement Recipe Collection: From Brown Sugar to Coffee

Flavor Variations: Brown Sugar, Matcha, and Cocoa

Dalgona candy can be enjoyed in a variety of flavors with just a few changes to the ingredients. Especially by adding brown sugar, matcha, or cocoa powder, the familiar taste gets a significant upgrade.

Variation	Example Ingredients	Features
Brown Sugar	20g brown sugar + a pinch of cinnamon	Rich, caramel-like flavor; deeper color after foaming
Matcha	Sugar + 1 tsp matcha powder	Slightly bitter matcha flavor and vibrant green accent
Cocoa	Sugar + 1 tsp cocoa powder	Bitter, grown-up taste with a spread of cacao aroma

Tips:

• Brown sugar melts at different rates, so watch the heat carefully.
• For matcha and cocoa, mix quickly right after foaming to maximize the flavor.

Dalgona-Inspired Drinks and Dessert Recipes

Dalgona candy isn’t just for eating as is—it can be used in a range of desserts and drinks. Crushed and used as a topping, you can easily create café-style sweets at home.

Recommended Ideas:

• Top coffee or cappuccino with crushed dalgona for extra aroma and sweetness
• Sprinkle over vanilla ice cream or yogurt for added texture and fragrance
• Use as an accent on chocolate parfaits or pancakes

Tips:

• Since crushed dalgona absorbs moisture over time, add it right before eating
• Add to hot drinks and enjoy how it melts, releasing its toasty flavor

Kid-Friendly & Health-Conscious Variations: Low-Sugar and Fruit Toppings

For kids or those seeking healthier options, try recipes with less sugar or add fruit toppings. Adding honey gives a gentle sweetness, while topping with dried fruits or nuts boosts the nutrition.

Healthy Variation Examples:

• Replace half the sugar with honey for lower calories
• Top with crushed dried fruits or fruit chips for the finish
• Add almonds or walnuts for extra fiber and minerals

Tips:

• Candies with honey burn easily, so use low heat and cook briefly
• Add fruits or nuts after cooling to preserve their texture

With so many variations, there are endless ways to enjoy dalgona candy.

Dalgona Candy Storage & Tips for Playing the Mold-Cutting Game

Storage Method and Shelf Life: Best Containers for Moisture Control – Airtight Container + Desiccant for 3 Days, Extra Care in Summer Refrigeration

Dalgona candy is very sensitive to moisture and quickly becomes sticky when exposed to air. When storing, use an airtight container with a desiccant to keep that crisp texture. The ideal storage period is about 3 days, but be especially cautious in humid summer months. If refrigerating, always use an airtight container, and after taking it out, let it sit at room temperature before eating to prevent condensation from making it sticky.

Storage Method	Recommendation	Shelf Life	Notes
Airtight + desiccant	★★★	2–3 days	Keeps crisp by protecting from moisture
Plastic wrap only	★	1 day	Weak against moisture; softens quickly
Refrigerated	★★	2 days	Must be airtight; watch for condensation after removal

Squid Game Authentic Recreation: Dalgona Candy Shape-Cutting Rules and Winning Tips – Difficulty Ranking for Triangle, Star, Circle, and Umbrella; Needle and Toothpick Techniques

Thanks to the drama “Squid Game,” the dalgona candy shape-cutting game has surged in popularity. There are several shapes—triangle, star, circle, umbrella—each with its own level of difficulty. The order of difficulty is circle < triangle < star < umbrella, with the umbrella being the most challenging. For cutting out the shapes, using a needle or toothpick is key; gently trace along the lines little by little from the edge, applying as little pressure as possible. Even if it cracks, enjoying the remaining pieces is part of the fun.

Shape	Difficulty	Key Points
Circle	Easy	Simple lines, less likely to crack
Triangle	Medium	Requires care due to the corners
Star	Harder	Complex lines, easy to break
Umbrella	Most Hard	Many details, needs focus & skill

• Tips for Shape-Cutting
• Don’t press hard; shave off little by little along the lines
• Move the needle or toothpick in small motions
• Stay focused and don’t try to finish all at once

Family and Party Game Variations – Add Time Limits and Team Play Rules

The dalgona candy shape-cutting game is a hit with family, friends, and at parties. Here are some fun variations to enhance the experience.

• Time Limit Rule
  Set a time limit—like 2 minutes per person—to crank up the excitement. Using a timer makes it even more thrilling.
• Team Play Rule
  Divide into two teams and compete for the most or fastest successes. It’s a lively way for everyone to cooperate and enjoy together.
• Make Your Own Shapes
  Besides store-bought molds, try making your own original designs for an even more unique challenge.
• Prepare Prizes
  Offering small prizes to those who succeed will get both kids and adults hooked on the game.

Try enjoying the dalgona challenge with your own original rules together with family and friends.

Dalgona Candy Buying Guide: Handmade vs. Store-Bought Kits & Online Shopping Comparison

Types and Price Ranges of Store-Bought Kits and Ready-Made Products – Amazon & Rakuten Popular Sets, Costco Bulk Packs

Store-bought dalgona candy kits and ready-made products are popular for their convenience. Major online retailers offer a variety of sets and large packs.

Product Type	Contents	Price Range	Features
DIY Kit	Ingredients, molds, manual	About ¥1,000–2,500	Great for beginners, perfect for gifts
Ready-Made Set	Multiple pieces included	About ¥800–2,000	Ready to eat, good for storage
Costco Bulk Pack	Large bag (30+ pieces)	About ¥2,500–4,000	Great for big groups, good value

On Amazon and Rakuten, DIY kits with molds and authentic Korean imports are especially popular. At Costco, large family or event-sized bulk packs are in demand.

Pros and Cons of Handmade vs. Store-Bought – Cost (¥10 vs ¥200 per piece), Freshness, and Customization

Handmade and store-bought options each have their own unique appeal and points to consider.

Advantages of Handmade

• Low cost (about ¥10 per piece)
• Fresh, just-made texture
• Customizable shapes and flavors

Disadvantages of Handmade

• Need to prepare ingredients and tools
• Risk of failure
• Takes time and effort

Advantages of Store-Bought

• Ready to eat with no risk of failure
• Long shelf life
• Convenient for gifts and events

Disadvantages of Store-Bought

• Higher price (about ¥200 per piece)
• Hard to replicate the fresh taste
• Customization is difficult

Making dalgona candy yourself makes the Squid Game-style shape-cutting challenge even more fun. On the other hand, store-bought products are perfect for those who want to enjoy it easily or need something for events.

Recommended Places to Buy and Review Summary – Criteria for Choosing Kits for Beginners, Highly Rated Products

There are many places to buy dalgona candy, but if you pick based on the following points, you won’t go wrong.

Recommended Places to Buy

• Amazon: Easy to choose from a wide selection and reviews
• Rakuten Ichiba: Points back and discounts during events
• Costco: Focus on value with bulk sizes

Criteria for Choosing Kits for Beginners

• Comes with all ingredients and molds included
• Includes instructions in Japanese
• Highly rated reviews, designed to minimize failure

Features Highly Rated in User Reviews

• High-precision molds that are less likely to break
• Good quality ingredients for a beautiful finish
• Recipes included that make it easy for beginners to succeed

When choosing, it’s a good idea to refer to reviews and real cooking examples and select the set or product that best fits you.

Dalgona Candy Experience Stories and Everyone’s Q&A: Voices from Practitioners and Solutions

Experience Stories and Tips from Beginners and Experts – Instagram User Posts, Lessons Learned from Failures

Many people who have made dalgona candy at home share their fun experiences and stories of failure on social media. On Instagram especially, photos of perfectly cut shapes and candid videos of accidental breakages are popular. Beginners often mention things like “the sugar burns easily” and “I used the wrong amount of baking soda,” so the key to success seems to be managing the heat and timing when adding the baking soda.

Expert posts share tips such as melting the sugar slowly, advice like “using a ladle instead of a frying pan makes it easier to heat evenly,” and tricks like waiting 10 seconds before pressing the mold to prevent cracking. Many also report that carefully making one piece at a time, rather than several at once, increases the success rate.

The real voices of people trying dalgona candy making tend to focus on points like these:

• Keep the heat low for best results
• Quickly mix in just a small amount of baking soda
• Press the mold quickly while it’s still hot
• Even if you fail, you can repurpose it in coffee or tea

Frequently Asked Questions: Methods Using Paper and Whether Baking Powder Can Be Used – Substituting with Parchment Paper, Adjusting Foam When Using Powder

Common questions in dalgona candy making include “Can you use paper?” and “Can you substitute baking powder?” For paper, parchment paper (baking sheet) is best, but if you don’t have it, oven-safe paraffin paper or silicone mats can also be used. Copier paper and newspaper will stick, so they can’t be used.

It’s also possible to substitute baking powder, but the foam will be weaker, so the texture will be a bit different. If you want more foam, try adding a little more baking powder, but be careful—using too much can make it bitter.

Type of Paper	Usable?	Features
Parchment Paper	○	Doesn’t stick, suitable
Paraffin Paper	○	Usable as a substitute; even better with oil
Silicone Mat	○	Convenient and reusable
Copier Paper	×	Tends to stick and often fails

• Baking powder can substitute for baking soda, but the result will be a bit softer
• Choose heat-resistant paper, as regular paper burns easily

Ease of Finding Ingredients by Region and Local Recommended Spots – Getting Ingredients at Supermarkets & 100 Yen Shops, Store Information

You can easily get the ingredients for dalgona candy in most areas. Sugar and baking soda are available at supermarkets, drugstores, and 100 yen shops. Cookie cutters and parchment paper for the mold can also be easily bought at 100 yen shops or home centers.

Store Type	Materials Available	Features
Supermarket	Sugar, baking soda	Stable quality and price
100-yen shop	Cookie cutters, parchment paper, silicone mat	Affordable, well-stocked tools
Drugstore	Baking soda	Recommended to use food-grade
Home center	Cookie cutters, cooking utensils	Best for quality-focused

• For baking soda, choose “food-grade” for peace of mind
• Choosing cookie cutter designs you like—stars, umbrellas, etc.—makes it even more fun

For a smooth experience, check the official websites or apps of each chain in advance to confirm local store stock. The appeal of making dalgona candy is that you can start easily with items you already have at home.