Cook Time 15 hours
- 1 cup granulated sugar
- 1/2 cup water
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon baking soda
- A pinch of salt
- Food coloring optional
- Flavoring extract e.g., strawberry, vanilla, or any other of your choice
- Cornstarch or powdered sugar for dusting
Prepare your workspace: Cover a baking sheet or tray with parchment paper and dust it lightly with cornstarch or powdered sugar to prevent sticking.
In a medium saucepan, combine granulated sugar, water, cream of tartar, and a pinch of salt. Stir the mixture gently over medium heat until the sugar dissolves completely.
Once the sugar has dissolved, stop stirring and let the mixture come to a boil. Insert a candy thermometer into the syrup to monitor the temperature.
Continue boiling the mixture until it reaches the "hard crack" stage, which is around 300°F (150°C) on the candy thermometer. Be patient, as this may take some time.
While the sugar syrup is boiling, you can add a few drops of food coloring and your desired flavoring extract to the mix. Stir gently to incorporate the color and flavor.
Once the syrup reaches the desired temperature, turn off the heat and quickly stir in the baking soda. The mixture will bubble up, so be careful during this step.
Now, use an electric mixer or whisk to beat the mixture vigorously until it becomes light, fluffy, and airy. This process will take a few minutes, and the mixture will change to a lighter color.
Transfer the fluffy mixture into a piping bag or a plastic sandwich bag with a small hole cut in one corner for piping.
Squeeze the mixture onto the prepared baking sheet in small, cloud-like shapes, allowing them to cool and harden. You can make them as big or as small as you like.
Let the Dalgona Candy cool and set completely before removing them from the parchment paper.
Once the candy has cooled and hardened, you can serve them in small bags or store them in an airtight container to enjoy later.