Traditional Dalgona

Method

An amber, brittle disk that melts instantly on the tongue. The scent of toasted sugar and the honeycomb texture evoke classic fairground caramel.

1. 1

   Pour the sugar into a small saucepan or stainless steel ladle. Heat over very low heat, stirring constantly until the crystals are completely dissolved.

2. 2

   Continue cooking while stirring. The syrup should become clear and turn a light amber color without smoking.

3. 3

   Remove from heat and add the baking soda. Mix vigorously: the preparation will foam up, double in volume, and turn opaque beige in seconds.

4. 4

   Pour the foam onto a smooth surface. Immediately flatten with a press to get a 5mm disk. Mark the center with a shape before the sugar sets completely.