Where are all my Squid Game fans at? Have you seen the Netflix series, Squid Game? It has become the most popular series on Netflix to date. And it is one of my new favorite shows. In episode three, they have to play a game using a honeycomb candy called Dalgona. Time to learn how to make the Squid Game Dalgona candy.
The Squid Game Dalgona candy also known as Ppopgi, was created during the Korean war when ingredients were scarce. It was a popular street snack in Korea in the ’70s and ’80s. There was also a game associated with it that the kids played. The challenge was to remove the inner shape, without breaking it, the first to do it, would win a free Dalgona. In the show, the stakes are, well let’s just say, much higher.
This candy has been made super popular by the show Squid Game. It is fairly easy to make but can be finicky, so don’t be alarmed if it takes you a few tries to make it. But, if I can do it, you can do it. Let’s get started!
Ingredients
2 tbsp sugar 30g
1/16 th of a tbsp of baking soda less than 1 gram
Instructions
Spray the bottom of the cake pan with cooking spray and then wipe it with a paper towel. Or use a bit of oil.
Using medium-low heat, heat up a small skillet.
Add the sugar all at once in the middle of the pan, and then stir with a spatula or wooden chopsticks. Try and keep the sugar in the middle.
Keep stirring and eventually, the sugar will melt completely and be an amber color.
Once melted, remove the pan from the heat and add the baking soda all at once.
Stir for about 10 seconds until all incorporated. It will puff up and double in volume.
Pour the melted candy onto a piece of parchment paper or a silicone baking mat. Then let it sit for 10 to 12 seconds.
Press the candy down with the pan until it is roughly 1/8th of an inch thick. Then remove it.
Press the cookie cutter about halfway down in the middle of the candy, then remove it.
Allow the Squid Game Dalgona Candy to cool, then gently remove it. You are done!
Find the FULL recipe here on my website.
Watch the video tutorial here: 