Dalgona Candy (Ppopgi) – Traditional Korean Squid Game Toffee

A nostalgic, crunchy caramel candy inspired by the Netflix series Squid Game, Dalgona (or ppopgi) is a beloved Korean treat with a smooth, melt-in-your-mouth texture and subtle sweet-tart balance. This recipe preserves authentic techniques while incorporating pro tips for perfect results.

Ingredients

For a classic batch (adjust for double/triple as needed):

  • 1 heaping tablespoon (15g) granulated sugar (use 3 Tbsp for a double batch)

  • 1/8 teaspoon baking soda (pinch; increase to 1/4 tsp for double batch)

  • Vegetable oil (for greasing parchment paper)

  • Heatproof metal ladle (or small heavy-bottomed saucepan/skillet; see Tips)

  • Parchment paper (8×8 inches, grease half)

  • Optional flavor enhancements: 1/4 tsp instant coffee powder (for coffee-toffee), 1/4 tsp vanilla extract, or 1 Tbsp brown sugar (for richer, bittersweet notes).

Preparation Steps

Step 1: Prep the Workspace

Gather all tools on a heatproof surface next to the stove:

  • Baking soda, parchment paper, metal ladle/pan, and a 3-inch metal cookie cutter (any shape).

  • Grease half the parchment paper with a thin layer of vegetable oil (this prevents sticking during the final flattening step). Set aside.

Step 2: Melt the Sugar

For Ladle Method:

  • Dip the ladle in water (room temperature) and shake off excess to prevent burning (critical step!); pat dry lightly if needed.

  • Hold the ladle 2–3 inches above a medium-low gas flame. Gently move it in circular motions to melt sugar evenly at the edges (2–3 minutes).

  • Stir continuously with a wooden or metal chopstick until sugar is fully dissolved and pale gold (1–2 minutes). Do not let it darken beyond gold—remove from heat if it caramelizes.

For Pan Method (no ladle):

  • Spread sugar evenly in a small saucepan. Set over medium-low heat; melt undisturbed until liquid (1–2 minutes).

  • Stir gently with a chopstick until pale gold, then turn off heat.

Step 3: Incorporate Baking Soda & Shape

  • Add baking soda immediately after melting (ladle/pan method). Stir vigorously and quickly for 10–15 seconds (the mixture thickens rapidly here!).

  • Pour the molten mixture onto the ungreased side of the parchment. Fold the oiled side over the mound to protect hands.

  • Flatten gently with a skillet or bacon press (avoid over-pressing to preserve crunch). Uncover, center the cookie cutter, and press firmly to cut shapes.

  • Let cool completely (5–10 minutes) until firm and opaque.

Tips & Tricks

  • Ladle Care: Dipping the ladle in water before heating prevents metal scorching. A light mist of water is enough—no need for soaking.

  • Texture Preservation: A bacon press works better than a heavy skillet to "moosh" the candy slightly without crushing its airy structure.

  • Speed is Key: After adding baking soda, the mixture solidifies in seconds. Work quickly to pour and shape before it hardens.

  • Flavor Customization:

  • Add 1/4 tsp instant coffee for a coffee-toffee twist (inspired by Korean coffee candy traditions).

  • Use brown sugar for a deeper, caramelized taste with a hint of bitterness.

  • Double the batch with 3 Tbsp sugar + 1/8 tsp baking soda for larger servings (tested 20+ times for kids!).

Storage & Serving

  • Keep in an airtight container at room temperature for up to 1 week.

  • Store in the fridge to extend freshness if the candy softens (reheat briefly at room temp to restore crispness).

From South Korean kitchens to Squid Game parties, Dalgona’s simple ingredients and quick prep make it a crowd-pleaser. Enjoy its nostalgic crunch—and feel free to share with friends (or save for yourself!).