Dalgona Candy
An Original Recipe by Lorraine Elliott
Preparation time: 1 minute
Cooking time: 5-7 minutes
Serves: 6
- 1/4 cup/55g/2ozs. caster or superfine sugar
- 2 pinches bicarbonate soda
- Oil spray
Step 1 - Spray a baking tray lightly with oil spray (I use it upside down so that it is easier to press the candy) and have a spatula or saucepan ready and your imprint cutters and spray these lightly too. Place the sugar in a small heavy based saucepan and put the element to 6 out of 10 heat (where 10 is the hottest). The edges will start to turn liquid and caramelise. Once this happens turn heat down to 4 and stir gently to bring the uncooked sugar to the edge. It only takes a few minutes (around 3 minutes) to reach 160°C/320°F.
Step 2 -Take the pan off the heat and turn the heat down to 2 or very low. Add two pinches of baking soda and start stirring this in. Then place back on the element and stir well. Keeping it warm makes it easier to pour.
Step 3 - Immediately pour it onto the baking tray making 2-3 discs of caramel. Wait 5 seconds and then tap the surface gently with a spatula - if it sticks it's not ready but if it doesn't it is ready to press down. Press these down with the oiled spatula and then press down the cutters firmly. You won't go all the way to the bottom like you would with cutting out a cookie (you shouldn't be able to as the honeycomb won't let you). Allow to cool. Store on parchment sheets in the fridge or freezer.
Washing tip: soak the pans and utensils in hot water.
If your dalgona candy doesn't work out but isn't burnt, you can add a bit of water and cook it with some diced apples.