Dalgona Candy
Cook Time 15 hours
Ingredients
- 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
Instructions
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Prepare your workspace: Cover a baking sheet or tray with parchment paper and dust it lightly with cornstarch or powdered sugar to prevent sticking.
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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.
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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.
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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.
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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.
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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.
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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.
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Transfer the fluffy mixture into a piping bag or a plastic sandwich bag with a small hole cut in one corner for piping.
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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.
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Let the Dalgona Candy cool and set completely before removing them from the parchment paper.
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Once the candy has cooled and hardened, you can serve them in small bags or store them in an airtight container to enjoy later.
