Traditional Dalgona

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

• Prep time: 5 min
• Cook time: 5 min
• Difficulty: Medium
• Calories: 200
• Protein: 0 g
• Carbs: 50 g
• Fat: 0 g

Ingredients

• 200 g White sugar ( granulated )
• 4 pinch Baking soda ( fine )

Instructions

1. Melt the sugar

   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. Caramelize

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

3. Chemical reaction

   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. Press and set

   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.

Chef's tips

• Keep the heat very low, otherwise the sugar turns bitter in an instant.
• Clean your tools with boiling water immediately after to dissolve the hardened caramel.

Storage

Store in an airtight container away from humidity to maintain the crunch.